Mushroom Risotto | 4 Ingredients
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Mushroom Risotto


  • 2 cups mushrooms sliced
  • 1 cup Arborio rice
  • 4 cups vegetable stock
  • 12 medium basil leaves


  • Lightly sauté the mushrooms in a non-stick frying pan (you may need a little oil to do this).
  • Add rice and toss to coat; cook for 1-2 minutes or until lightly toasted.
  • Pour 1 cup (250ml) stock into the rice. Stir until absorbed.
  • Gradually add the stock in batches, stirring regularly, cooking for 20 minutes or until rice is al dente.
  • Remove from heat and stand for 2 minutes. Add three-quarters of the Parmesan and season to taste.
  • When ready to serve, spoon across four bowls and sprinkle with remaining Parmesan.

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