Mushroom Risotto

Name: Mushroom Risotto
Yield: 4 servings
Cuisine: Mediterranean, Italian
Ingredients: 200 g rice, long-grained (Preferably Whole Grains); 1 Small leek; 150 g button mushrooms; 1 tbsp butter; 200 g Frozen soya beans; 40 g creme fraiche; 100 g Grated Mature Arla Lactofree Cheddar; 200 ml water; tsp salt; 2 pinches black pepper

An easy and quick mushroom risotto made with instant rice, perfect everyday. Choose your favourite mushrooms.

Instructions

Step 1

Cook the rice according to the instructions on the packet. Slice leeks and mushrooms thinly.

Step 2

Fry them in butter in a pan for about 2 minutes. Add rice, soybeans, crème fraîche, grated cheese and water.

Step 3

Let boil for 1-2 minutes. Taste and season with salt and pepper. Serve immediately.

Enjoy!

Ingredients

Rice, long-grained (Preferably Whole Grains)	200 g
Small leek	1
Button mushrooms	150 g
Butter	1 tbsp
Frozen soya beans	200 g
Creme fraiche	40 g
Grated Mature Arla Lactofree Cheddar	100 g
Water	200 ml
Salt	tsp
Black pepper	2 pinches

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