First off I’d like to apologise for not posting so much in the last couple of days. I’ve been pretty busy, and blogging daily is much harder than it looks! But I’m back, with this super delicious risotto.
This risotto is one of the ones that you have to stand and stir constantly. I am lucky in that I have a husband who will take turns stirring, but it’s totally possible to do on your own! It is so worth the effort as the mushrooms make it lovely and savoury, the hint of rosemary brings that out and it’s one of the most comforting meals you can make.
Usually I just make this risotto with mushrooms, but we visited my mum’s on Monday and her neighbour gave us a huge amount of home grown runner beans so I decided to include these too. You certainly don’t have to, in fact you can put whatever you like in it – but it’s great with just mushrooms as well. I liked using mushrooms and beans because it made this a very vegetable rich risotto, which I like!
I started by chopping all the vegetables up.
Put them aside while you fry up chopped onion, garlic, and a chilli. Then add in the vegetables, rosemary, salt and pepper. Let the mushrooms cook down (they will get a LOT smaller as they cook) and then stir through the rice.
You need one saucepan with your stock in, and the other saucepan with the risotto. Using a soup ladle, put a ladleful of stock in the risotto, and stir through until it’s all absorbed. Keep doing this until the stock is all gone and the rice is soft. Takes about half an hour.
Taste it, and add more seasoning if you need, and then serve! I stirred through a splash of soya cream but it’s totally not necessary.
Mushroom & Rosemary Risotto
- 1 onion, chopped,
- 1 clove garlic, chopped
- 1 chilli, chopped
- 1 tbsp margarine spread
- Punnet mushrooms (about 250g), chopped
- 200g green beans, chopped (optional)
- 1 tsp dried rosemary
- 180g risotto rice
- 1 litre vegetable stock
- Soya cream (optional)
- Salt & Pepper
- In a saucepan, melt the spread and fry the onion, chilli, and garlic until soft.
- Add the beans, rosemary, and mushrooms and cook until the mushrooms have reduced in size.
- Stir through the rice, and cook for about 1 minute until the grains glisten.
- Spoon a ladleful of the stock into the risotto mix, and stir continuously until the liquid is absorbed.
- Repeat step 4 until all the stock is used up and/or the rice is soft.
- Taste and season if needed.
- (Optional) Stir through a splash of soya cream and serve.