CHAMPIGNON ET FROMAGE FETA RISOTTO
By Chris and Renee Capel
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
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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