Name: Mushroom Risotto with Beans
Yield: serves 4
Ingredients: 1 teaspoon salt; ½ teaspoon chopped fresh sage or small pinch dried; freshly ground black pepper; 2 tablespoons olive oil; optional freshly grated Parmesan – generous ½ tbsp per serving; ½ pint water; 4 oz fresh French beans – washed, trimmed and chopped into¼in lengths, then rinsed in boiling water to blanch; 2 cloves garlic – peeled and crushed; ½ pint red wine; 8 oz white risotto rice (arborio, ordinary long grain will not work); 1 lb mushrooms (any fresh, firm species will do, such as field, brown-cap, Shiitake, button as a last resort) – wiped clean and cut into big pieces

Preparation info

serves
4

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

A good dish for any type of vegetarian, depending on whether you use the Parmesan.

Ingredients

2 tablespoons olive oil
1 lb mushrooms (any fresh, firm species will do, such as field, brown-cap, Shiitake, button as a last resort) – wiped clean and cut into big

Method

Heat the oil in a heavy based saucepan. Throw in the mushrooms, garlic, sage, salt and pepper. As they cook, the mushrooms will give off quite a lot of juice. Continue boiling, stirring from time to time, over a medium-high flame until this juice reduces away again. Stir in rice, then wine.

Turn down the heat until the liquid settles down to a friendly simmer. Stir gently until the wine

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of