Vegetables Recipes - Mushroom and Olive Brown Rice Risotto

Ingredients

• 1 large onion, thinly sliced

• 75 g/3 oz/1/3 cup butter

• 225 g/8 oz/1 cup brown rice

• 150 ml/2/3 cup dry white wine

• 600 ml/2 1/2 cups vegetable stock

• 225 g/8 oz/4 cups button mushrooms, sliced

• 8 stoned (pitted) green olives, sliced

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped basil

• 50 g/2 oz/1/2 cup grated Parmesan cheese

---

Method:

1. Fry (sauté) the onion in the butter for 2 minutes. Stir in the rice and continue cooking over a gentle heat for 10 minutes, stirring occasionally.

2. Stir in the wine, bring to the boil and simmer until it has been absorbed.

3. Add a third of the stock, the mushrooms and olives and simmer gently until all the liquid has been absorbed.

4. Repeat until all the stock is used and the rice is tender but 'nutty'. Season to taste, stir in the basil and half the cheese.

5. Pile on to a serving dish and sprinkle the remaining cheese over.