Easy Vegetarian Risotto
Source of Recipe
Sainsbury's
List of Ingredients
15ml spoon oil
1 onion, chopped
1 garlic clove, crushed
100g mushrooms, chopped
75g risotto rice
300ml saffron stock made with 1 stock cube for saffron rice, or a pinch of saffron threads in 300ml boiling water
6 sun-dried tomatoes, shredded
a few basil leaves, shredded
25g parmesan cheese, grated (optional)
6 olives, halved
Recipe
Heat the oil in a saucepan or deep frying pan, and quickly fry the onion, garlic and mushrooms. Stir in the rice. Pour in one-third of the saffron water and cook for 5-6 minutes, stirring until the liquid is nearly absorbed. Add half of the remaining saffron water and stir until absorbed. Stir in the remaining liquid and cook until nearly absorbed. Add the sun-dried tomatoes, basil, parmesan and olives. Serve at once.
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