Mushroom Risotto
Ingredients
1 Tbsp olive oil
1 red onion, diced
1 tsp crushed garlic
1 cup risotto rice
3 cups vegetable stock
100g snow peas
200g mushrooms, sliced
200g Tatua Mascarpone
1 tsp fresh dill, chopped
1 tsp lemon zest
sea salt & cracked pepper
Method
- Heat oil in a large heavy based saucepan, add red onion and garlic and sauté gently for 1 minute, then add risotto rice and toss for 2 minutes to coat the grains in oil.
- Gradually add 1/2 cup of stock at a time, stirring until liquid is absorbed before adding more.
- Cook for 12-15 minutes until the risotto rice is al dente.
- Stir in mushrooms and snow peas and cook for 2-3 minutes until mushrooms are cooked, then lastly stir through Tatua Mascarpone, dill, lemon zest and season well.
- Serves 4.
