Risotto Mushrooms With Garlic Thyme And Parsley Recipes

Steps:

• Thinly slice or tear the mushrooms.
• In a very hot pan, heat the olive oil, and add the mushrooms and thyme. Cook for 1 minute, toss them, then add the garlic and a pinch of salt.
• Cook for 2 or 3 more minutes, taste them to make sure they're cooked through. Add some parsley, a pinch of chili powder, a squeeze of lemon juice, and some pepper. Toss about another minute more, and remove from the heat.
• Finely chop half the cooked mushroom mixture. Add the chopped half to the basic risotto recipe at step 8 (the same time you add liquid or stock).
• Add the other half of the mushroom mixture at step 12 (with the butter and cheese at the very end).

Steps:

• Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
• Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
• Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
• When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.