Italian Herb Risotto
A herby garlic version of this Italian classic risotto recipe. A mouth-watering taste of rich, creamy rice.
Ingredients
- 300 g Arborio rice
- 2 tbsp Oil
- 300 g Mushroom finely sliced
- 1 Onion diced
- 1 clove Garlic minced
- 50 g Grated parmesan
- 1 tbsp MKS italian herb seasoning
- 100 g Peas Frozen are best
- 1 Litre stock
- Splash of white wine
Instructions
- Wash rice in a bowl of cold water.
- Heat oil in a medium frying pan over medium heat. Saute onion until soft and translucent. Add garlic and mushrooms cook for 1 minute.
- Add rice to the pan and stir to coat in oil. Stir in MKS Italian Herb Seasoning. Pour over splash of white wine and cook out alcohol. This is roughly about 2-5 minutes and you'll know when the smell has subsided.
- Add half the stock and stir bringing water to a low simmer. Keep an eye on the risotto and top up stock as needed 100ml at a time.
- When the rice is almost done and the stock has reduced to a sauce, add grated parmesan and frozen peas. Mix everything together and cook until the peas are heated through and the parmesan has combined with the sauce, creating a creamy coating to the rice.
