Risottos are so easy to make, but they do require your attention while you stir. For today’s version however, there is no need for that. Simply prepare and place in the oven for 40 minutes, until it is hot and ready to serve.
Ingredients
1 cup | Dried shiitake mushrooms, soaked for 20 minutes (Main) |
2 Tbsp | Olive oil |
1 small | Onion, chopped finely |
2 cloves | Garlic, crushed |
2 slices | Streaky bacon, chopped roughly (Main) |
150 g | Mushrooms, sliced (Main) |
1 | Courgette, sliced |
1 cup | Arborio rice (Main) |
3 cups | Chicken stock, warmed (Main) |
1 serving | Salt and freshly ground black pepper |
½ cup | Parmesan cheese, grated |
1 handful | Parsley, to garnish |
Directions
1. Preheat an oven to
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