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Special Consideration
Cuisine Category
Photography: Dean Wilmot
- Cuisine: Modern Australian
- Servings: Serves 6
- Cooking Time: Less than 60 minutes
- Course: Entree, Lunch
Rocket and mushroom risotto
Ingredients
8 cups (2 litres) chicken stock100g 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
Preparation
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.
If you enjoyed this Rocket and mushroom risotto recipe then browse more Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
Comments (1)
14 Jul 2010 09:13 AEST
Amy_O
Brisbane
Easy and delicious
Very pleasantly surprised with this dish especially as it was my first time making risotto. The leftovers weren't enough and I only wish I had of made more! Has become a staple recipe in our house.
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