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Rocket and mushroom risotto

Rocket and mushroom risotto
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Rocket and mushroom risotto

Ingredients

  • 8 cups (2 litres) chicken stock
  • 100g butter
  • 250g swiss brown mushrooms, sliced
  • 1 onion, finely chopped
  • 1 ½ cups (300g) arborio rice
  • 1 cup (80g) grated parmesan, plus shaved parmesan to serve
  • 1 bunch rocket, trimmed, washed, chopped
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Method

  1. Heat chicken stock in a saucepan until simmering. Melt half of butter in a large heavy-based frying pan on medium. Cook mushrooms for 5 minutes, until golden. Remove from pan and set aside. Add onion to same pan and cook for 3 minutes. Stir through rice and cook for 1 minute, until rice is translucent.
  2. Add 1 cup of hot stock. Simmer, stirring constantly, adding a ladle of stock at a time as liquid is absorbed. This should take 15-20 minutes, until rice is just tender.
  3. Remove from heat and stir through grated parmesan, rocket, mushrooms and remaining butter. Cover and set aside for 2 minutes. Top with shaved parmesan to serve.
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