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Mushroom Risotto


  • 300g mushrooms chopped

  • 2 cups Arborio rice

  • 1ltr chicken or vegetable stock

  • 1cup parmesan cheese, shaved


  • 1.

    Lightly fry mushrooms in a non-stick frying pan. Add rice, stir until combined. Put stock in another pan and boil. Stir 2/3 cup stock into the rice. Stir until absorbed. Continue adding stock in small quantities, stirring regularly, until gone. When this process is finished, add cheese and season.

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