Ingredients
- 1 box Fry’s Thick Cut Chunky Strips
- 2 cups Aborio rice
- 1 large onion, peeled and finely chopped
- 1 clove garlic, peeled and finely grated
- 1 tray Portabellini mushrooms
- 1/2 cup Parmesan cheese, grated
- 1 cube vegetable stock, diluted
- 1 litre boiling water
- 1 glass white wine
- Salt and pepper
Method
- Make the risotto first by frying the onion and garlic in a little oil until golden brown.
- Add the rice and stir through, for 4 minutes.
- Add the wine to the stock.
- Add 1/2 cup stock mixture to the rice at a time stirring continuously.
- Only add extra stock once the last stock has been absorbed by the rice.
- Cook the rice until the grains are al dente.
- Add the Parmesan cheese and check the seasoning.
- Set aside and keep warm.
- Fry the mushrooms and season to taste.
- Prepare the Chunky Strips in a little oil for 6-8 minutes and keep warm.
- To serve, stir through 1/2 the mushrooms into the rice and keep the rest for garnishing.
- Serve the risotto in a bowl topped with Chunky Strips and extra mushrooms.
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We met with John Hartley, UK Country Director at Fry’s Family Foods UK to gain a better understanding of the business recently, the interview provides an insight to the business and can be seen here
Top 10 Vegetarian Recipes and a free cook book here