Mushroom Risotto Patties

Recipe by Doreen Randal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring stock to the boil in a saucepan and leave to simmer gently.
  • In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened.
  • Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock.
  • Season.
  • Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock.
  • Continue this way until the rice is tender and all the stock is used, about 20 minutes.
  • Remove the pan from the heat and stir in the remaining butter and Parmesan.
  • Cool the mixture, then shape into 4 - 6 round shape patties.
  • They will become quite firm.
  • Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden.
  • Serve with fresh tomato sauce and whatever vegetables takes your fancy.
  • Chop the tomatoes into small chunks.
  • Place in a large bowl, add garlic, basil and oil.
  • Just before using, put into a saucepan and cook for about 5 minutes.
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