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    Simple mixed mushroom risotto

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    Simple mixed mushroom risotto

    Serves: 4

    Ingredients

    knob of butter
    ½ x 500g pack frozen Soffirito Mix
    300g pack frozen Mushroom Medley
    700g pack frozen Risotto Base
    3 tbsp frozen Chopped Flat Leaf Parsley
    2 tbsp grated Pecorino or Parmigiano Reggiano

    Method

    1. Heat the butter in a large pan and gently cook the soffrito mix for 3 minutes. Rinse the frozen mushrooms, add to the pan and cook for 2 minutes.

    2. Add the risotto and a splash of water to the pan and cook gently for 8 – 10 minutes, stir regularly and add more water if needed, until the rice and vegetables are tender. Stir in the parsley.

    3. Divide between shallow bowls and serve with a sprinkle of cheese and good grinding of black pepper. 

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