CHAMPIGNON ET FROMAGE FETA RISOTTO

By Chris and Renee Capel  

Serves 2

 

INGREDIENTS

1 small onion, or shallots - chopped

250g Shitake mushrooms – cleaned and chopped

1 tablespoon olive oil

170g risotto rice

125ml white wine

Approx 350ml vegetable or chicken stock

80g feta cheese - crumbled

30g toasted pine nuts

20g butter

METHOD

Make the risotto in the usual way, and when the consistency is about right, put in to an ovenproof dish and top it with the crumbled feta and toasted pine nuts, and put into an oven pre-heated to 160 for about 5 minutes.

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