This is a recipe I found on the BBC Good Food Website
. It made for a wonderful lunch one weekend. This was the first time I made a risotto and it turned out perfectly. It takes time to make, at least 20 minutes once you start adding the broth, but I feel it was well worth the time it took. Here is the link for the original recipe
1 tbsp olive oil
350g/(about 6 to 8 palm sized) chestnut mushrooms, sliced
1l/4 cups hot vegetable stock
175g/1/2cup risotto rice
handful thyme leaves/ 1 tbsp
handful grated Parmesan or vegetarian alternative
Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins over medium heat.
Heat the broth, and keep it warm in a sauce pan.
Add the quinoa and then add 1 ladle full of warm broth and cook over medium heat until all the broth is adsorbed, this is a slow process. One way to tell if all the broth is adsorbed is to make a hole in the mixture and see if any liquid seeps into the hole.
Add the risotto rice and another ladle of broth. Wait for the broth to be adsorbed and then add another ladle full. Keep up this pattern till all the broth is used. This should take at least 20 minutes from the first ladle of broth added.
Once all the broth has been adsorbed add the thyme and stir it in. Makes 4 servings. Sprinkle with Parmesan before serving.