Red Pepper Mushroom Risotto

Red Pepper Mushroom  Risotto with fried chicken
We have a long 3 day weekend in Japan. Sept 17th is Respect for the Aged Day. How about a holiday for the tired & weary??

So what do I do on a long weekend - bake and cook. It is still hot in Tokyo but not as oppressive as August.  Finally getting my energy back.

Mushrooms are now in all of the supermarkets which is a reason for me to get back into the kitchen. Mushrooms are another of my favorite foods.

Don't be put off by risotto, it is really quite easy. Here is a simple lunch or dinner recipe. Enjoy!!

Use mushrooms popular in your area
400 grams rice
1 liter chicken bouillon
1 small onion (chopped)
1 red pepper
lots of mushrooms
50 grams white wine

  1. Slice mushrooms. Peel the red pepper to remove the skin and slice.

2. In a large pan, add olive oil to fry the onions until they become transparent. Add the mushrooms & red pepper and fry until they start to soften. Add the white wine.

3. Wash the rice and drain the water. Pour the rice into the pan with the vegetables and mix. As the water reduces, add chicken bouillon in portions. Add just enough each time to  cover the rice. Use a lid to cook faster.

Fry chopped onions, add mushrooms & red pepper
then add rice & bouillon
  Continue to add bouillon and reduce the liquid until the rice is cooked thoroughly.

Add salt & pepper for seasoning.

If the rice is cooked before using all of the bouillon, don't add it.

Reduce or increase the ingredients depending how many people you need to serve.



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