Risotto Rice Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
Ingredients
| Chicken stock cubes - 2 | ||
| Water - 275 millilitres or 1/2 pint | ||
| Onion | 25 Gram | |
| Mushrooms | 25 Gram | |
| Long-grain rice - 125 grams or 4 ounces | ||
| Saffron - pinch | ||
Directions
GETTING READY
1. Dice mushrooms and onion.
2. Preheat oven to 350° Fahrenheit.
MAKING
3. In a saucepan of water, crumble stock cubes; bring to a boil.
4. Into a casserole, put together onion, mushroom, rice, saffron and pour boiling hot stock on top; mix well.
5. Cover dish with foil or lid, and bake in preheated oven for 30-40 minutes.
SERVING
6. Plate hot Risotto Rice and serve immediately.
1. Dice mushrooms and onion.
2. Preheat oven to 350° Fahrenheit.
MAKING
3. In a saucepan of water, crumble stock cubes; bring to a boil.
4. Into a casserole, put together onion, mushroom, rice, saffron and pour boiling hot stock on top; mix well.
5. Cover dish with foil or lid, and bake in preheated oven for 30-40 minutes.
SERVING
6. Plate hot Risotto Rice and serve immediately.
Chef
