Lancewood
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Lancewood No-Fuss Mushroom Risotto
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Lancewood No-Fuss Mushroom Risotto

Ingredients

60 ml butter
2 garlic clove(s) , crushed
250 g brown mushrooms , sliced
6 spring onion(s) , chopped
750 g white rice  or brown rice, cooked
1 lemon , zest & juice
250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce
salt & freshly ground black pepper  to taste
milk  or white wine, a splash (optional)

 

To serve:

Parmesan , shaved
lemon zest
fresh parsley , chopped
olive oil  for drizzling

Method

Heat the butter in a frying pan and fry the garlic and mushrooms until golden. Add the spring onions and fry briefly.

Add the rice, lemon zest and juice. Stir in the sauce and heat through. Season to taste.

Add a little milk or white wine just before serving.

To serve:
Spoon into heated bowls. Top with Parmesan shavings, lemon zest, parsley and a drizzle of olive oil.

HINTS & TIPS:
Use brown rice or a mixture of brown or wild rice instead of white rice.

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