Mushroom Risotto

  • Mushroom  Risotto
    Category :Dinner

    Author : Janet


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    A velvety, rich risotto, if you want your dinner time snack to stand out, opt for this mushroom risotto. A melt-in-the-mouth dish, it’s So Good for you too.


    ■1 medium onion, chopped
    ■1 tablespoon oil
    1 can savoury brown lentils, drained
    360ml water
    250g risotto rice
    250 grams button mushrooms, chopped
    720ml boiling water, extra
    1½ chicken or vegetable stock cubes


    Heat the oil in a heavy based saucepan. Add onion and saute until soft.

    Add lentils, stock cubes and water. Bring mixture to the boil and simmer for 15 mintues. Stir through rice.

    Gradually add extra boiling water, ½ cup at a time, until liquid has been absorbed, before adding the next ½ cup. Add mushrooms, heat for a further 2-3 minutes.

    More recipes by Janet :

    Mushroom Risotto Watermelon Pancake Stuff Mushrooms Coconut Tofu with Lemongrass Salsa Porridge with Apple and Almonds

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