Risotto With Mushrooms and Pinenuts

This recipe is great with asparagus in place of the mushrooms (if in season)

Risotto With Mushrooms and Pinenuts

Ingredients:

4 1/2 cups of water
3 teaspoons stock powder (any type you want)
30 gm butter
1 onion, chopped
1 1/2 cups Arborio rice
1 cup white wine
200 gm mushrooms, cleaned and sliced
a good handful of pinenuts
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons parmesan cheese

Method:

1. Bring water and stock powder to the boil in a saucepan and keep simmering.

2. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed.

3. Towards the end of the cooking time toss in the mushrooms, peas and capsicum. Keep stirring until rice is cooked.

4. Just before serving, add the pinenuts, salt, pepper and parmesan and stir through until combined.

Food Facts: There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin.

Serves: 4

Rating: 4