READY IN
30 minutes
30 minutes
PREP TIME
10 minutes
10 minutes
COOKING TIME
20 minutes
20 minutes
SERVES
4 Servings
4 Servings
- INGREDIENTS TO GET READY
- 300g Risotto Rice
- 2 tbsp White Wine
- 3 Garlic Cloves (finely chopped)
- 1 Shallot (finely chopped)
- 350ml Vegetable Stock
- 500ml Water
- 150g Wild Mushrooms (sliced)
- 250ml Fresh Cream
- 1 tbsp Fresh Parsley (finely chopped)
- 3 tbsp Olive Oil
- 1 tbsp Butter
- 5 tbsp Geo Watkins Mushroom Ketchup
- Costa Sea Salt Coarse, to taste
- 1/4 tsp Black Pepper Powder
- 30g Parmesan Cheese (grated)
- PUT IT TOGETHER
- 1. In a pan heat olive oil and butter and sauté chopped garlic and shallots till translucent.
- 2. Add sliced wild mushrooms and cook till the mushrooms are cooked through.
- 3. Add risotto rice and sauté till crackled.
- 4. Add white wine and deglaze the pan. Add vegetable stock, Geo Watkins Mushroom Ketchup and water and cook on medium heat till the risotto rice is cooked aldante.
- 5. Add pepper powder, cream and salt to taste and mix well.
- 6. Add parmesan cheese and chopped parsley and serve hot with crusty bread.