Fry's Special Vegetarian Recipes
Portabellini Mushroom Risotto
| Serves | 4 |
| Ingredients | |
| 1 box | Fry’s Vegetarian Chunky Strips |
| 2 cups | Aborio rice |
| 1 | Large Onion, peeled and finely chopped |
| 1 | clove Garlic, peeled and finely grated |
| 1 tray | Portabellini Mushrooms |
| 1/2 | cup Parmesan cheese, grated |
| 1 cube | Vegetable stock, diluted |
| 1 litre | Boiling Water |
| 1 glass | White Wine |
| Salt and pepper | |
| Method |
1. Make the risotto first by frying the onion and garlic in a little oil until golden brown.
2. Add the rice and stir through, for 4 minutes.
3. Add the wine to the stock.
4. Add 1/2 cup stock mixture to the rice at a time stirring continuously. Only add extra stock once the last stock has been absorbed by the rice.
5. Cook the rice until the grains are al dente.
6. Add the Parmesan cheese and check the seasoning. Set aside and keep warm.
7. Fry the mushrooms and season to taste.
8. Prepare the Chunky Strips in a little oil for 6-8 minutes and keep warm.
9. To serve, stir through 1/2 the mushrooms into the rice and keep the rest for garnishing.
Serve the risotto in a bowl topped with Chunky Strips and extra mushrooms.
The recipes on this website are not endorsed by Fry’s. These are submitted by consumers and Fry’s does not accept responsibility for the outcome of any meal prepared using these recipes.
