Mushroom Risotto (FSHC)
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 125 | g | STORK Tub 2kg |
| 200 | g | Onions diced |
| 700 | g | Button mushrooms sliced |
| 250 | g | KNORR USA Long Grain Rice |
| 1000 | ml | KNORR Paste Bouillon Vegetable 1kg |
| 100 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
Preparation
Advance Preparation
Warm serving plates. Prepare the chicken bouillon as per the manufacturers instructions, keep hot.
Method
1. Melt the Stork in a heavy based saucepan over a medium to high heat and sweat off the onions without colour for 2-3 minutes until they become translucent. Add the rice and stir continuously for approximately 2-3 minutes and again until the rice becomes translucent.
2. Gradually pour in hot bouillon, a little at a time, allowing it to be fully absorbed before adding any more. The rice should have a creamy consistency but still have a bit of bite
3. At about halfway into adding the bouillon, stir in the mushrooms gradually.
4. When the rice is cooked add the KNORR Meadowland and stir well.
5. Serve in the warmed dishes.
Handy Hint
Serve with or garlic bread or hot crusty bread and butter
Healthy Dietary Advice
Added salt is not recommended but if used keep to a minimum. Stir grated cheese and extra cream in to individual portions if more calories required.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
