Risotto Seasoning

A blend of Italian herbs & spices, with added chive & onion.

Ingredients

• 300g risotto rice
• 1L stock (vegetable or chicken)
• 30g risotto seasoning
• 250g chestnut mushrooms
• 1 onion - chopped
• 2 garlic cloves - chopped
• 25g butter
• 50g parmesan

1. Heat oil in a pan and add the onion & garlic, fry for 5 minutes or until soft.
2. Stir in the mushrooms and seasoning, cook until the mushrooms have softened.
3. Add the rice and mix well, cook for 1 minute, add 250ml stock and simmer the rice, stirring often, until the liquid has evaporated.
4. Continue this step until all of the stock has been added and the rice is tender - gradually add more stock if necessary.
5. Take off the heat and add the butter and 25g parmesan, mix well, cover and stand for 5 minutes.
6. Mix well, top with more parmesan and serve hot.

• Use different stocks to change up the flavour.
• Add meat or seafood, or change up the vegetables!