Mushroom & zucchini risotto
Mushroom and zucchini risotto served with lemon and parsley fish skewers
Ingredients
- 1 brown onion
- 4 tbsp olive oil
- 2 cups enoki mushrooms
- 2 cups button mushrooms
- 2 cups zucchini
- 2 tbsp fresh thyme
- 2 cups arborio rice
- 4 cups vegetable stock
- 1 cup parmesan cheese
Instructions
- Place a pot on the stove on low heat and add olive oil and diced brown onion. Let it cook slowly, as this will release the sweetness from the onion. After 5 or so minutes add the thyme, diced Enoki and button mushrooms. After a few minutes add the diced zucchini.
- Mix through and let it cook for 10 minutes. Then add rice and a pinch of salt, 4 cups of stock and grated parmesan cheese. Mix well and place lid on top and let it cook for 25-30 minutes, or until the rice is cooked and the liquid has almost absorbed.