Mushroom & Garlic Risotto

Name: Mushroom & Garlic Risotto
Yield: 4
Cuisine: Italian,
Ingredients: 2 tsp olive oil; 1 large Onion, finely chopped; 1 tbsp Gourmet Garden Gourmet Garden Garlic Cold Blended Paste Cold Blended Paste; 440 g Arborio rice; 350 g assorted mushrooms, finely chopped; 1 tbsp Gourmet Garden Basil Cold Blended Paste; 150 ml white wine (optional); 1 litre vegetable or chicken stock; 12:00 AM g Grated Parmesan Cheese; 100 ml sour cream; Salt and black pepper

11

Ingredients

Preparation

1 Heat the stock in a saucepan. Heat a large frying pan with the oil and add onion and Gourmet Garden Garlic. Allow to cook until the onion has started to soften and then add the rice.
2 Stir the rice through, coating with oil, cook for a minute or two or until the frying pan is back to temperature.
3 Add mushrooms and Gourmet Garden Basil and stir through. Add the wine and allow to absorb completely before adding two small ladles of stock. Allow the stock to absorb, stirring frequently.
4 Once the stock has disappeared and the base of the pan is clear of any liquid, add another two ladels of stock. Repeat the process and continue until the rice is nice and soft but still firm to the bite. Season with salt and pepper. Stir through Parmesan cheese.
5 Serve topped with sour cream.