TOMATO AND MUSHROOM RISOTTO

TOMATO AND MUSHROOM RISOTTO

• 1 medium onion, chopped finely
• 4 tbsp. olive oil
• 8 oz mushrooms, sliced
• 10 oz. rice
• 4 cups chicken broth
• 6 plum tomatoes, skinned, seeded and finely chopped
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives
• 2 tbsp. cream cheese
• 3 tbsp. freshly grated Parmesan cheese
• ½ tsp sea salt and freshly ground black pepper

1. In a large saucepan sauté the onion with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.

2. Stir in the rice and cook for another minute or two. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.

3. Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.

4. When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan