GARLICKY MUSHROOM AND THYME RISOTTO PRONTO

Rezept von Gary Guiney

10'

Easy

GARLICKY MUSHROOM AND THYME RISOTTO PRONTO

Zutaten

250g RISO GALLO Mushroom Pronto
100ml Cold water
100g baby chestnut mushrooms
4 cloves of garlic (Diced)
3 sprigs fresh Thyme
Small handful of fresh parsley
30g Grated parmesan
small knob of butter

Zubereitung

Microwave method In a pan with a knob of butter and 1 tbsp of Olive Oil, bring this to the medium heat and add in your sliced mushrooms, garlic and thyme. Cook for 4-5 mins until mushrooms look golden, then set to the side. Squeeze your pack of Risotto Pronto Mushroom just to loosen the rice, tear along the top of the packet and add 100 ml of water. Cook for 3 minutes @750W. Once ready, add to your plate or bowl, add in your butter and parmesan for that creamy finish. Pan method In a pan with a knob of butter and 1 tbsp of Olive Oil, bring this to the medium heat and add in your sliced mushrooms, garlic and thyme. Cook for 4-5 mins until mushrooms look golden, then set to the side. Add your packet of rice to a pan along with 100 ml of water and cook for 2-3 mins, once this is done add your garlicky mushrooms back into your risotto, stir through for 1 min and take off heat. Add your parmesan and butter and serve.

GARLICKY MUSHROOM AND THYME RISOTTO PRONTO

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Zubereitung

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