To make the mushroom stock, place the vegetable stock and dried mushrooms in a small saucepan over medium heat. Bring to the boil then reduce heat to low and simmer for 5 minutes. Remove the mushrooms from the stock and set aside.
Place butter, garlic and onion in a large microwave safe dish. Cook for 4 minutes. Add mushrooms; stir to combine then cook for 2 minutes.
Add rice and stock. Stir to combine then place the lid on the microwave dish and cook for 8 minutes.
Add wine. Stir and cook for a further 10 minutes.
Finely chop the reserved morel mushrooms.
Stir cheese and chopped morel mushrooms through the risotto. Season to taste with salt and pepper.
Serve with extra grated parmesan cheese.
Ingredients
Directions
To make the mushroom stock, place the vegetable stock and dried mushrooms in a small saucepan over medium heat. Bring to the boil then reduce heat to low and simmer for 5 minutes. Remove the mushrooms from the stock and set aside.
Place butter, garlic and onion in a large microwave safe dish. Cook for 4 minutes. Add mushrooms; stir to combine then cook for 2 minutes.
Add rice and stock. Stir to combine then place the lid on the microwave dish and cook for 8 minutes.
Add wine. Stir and cook for a further 10 minutes.
Finely chop the reserved morel mushrooms.
Stir cheese and chopped morel mushrooms through the risotto. Season to taste with salt and pepper.
Serve with extra grated parmesan cheese.