Mushroom, Fennel and Goats Cheese Risotto

I can’t exactly remember how much of what I put in there, I pretty much winged it but it turned out good. I went out food shopping without my debit card, so I had to borrow some money from my housemate. I struck a deal that I’ll cook for my other housemate if I could have some of her carbohydrates. Risotto that she had no idea what to do with one on the menu 🙂




So it’s basically:

2 Shallots

2 cloves of Garlic

1 Fennel bulb

1 portobello mushroom

2 big slices of goats cheese

1 tablespoon of butter

250ml of chicken stock

1 tablespoon of Italian herbs

Juice of 1 lime

1 bunch of parsley

Half a packet of Risotto (from Sainburys I dunno about the same quantity of chicken stock)

What to do:

1. Saute the onions, garlic, fennel and mushrooms until soft, make sure the stove is really hot

2. Put in the butter then once that has sizzled out put in your chicken stock and risotto, keep stirring

3. Stir, stir, stir… just keep stirring and add in your goats cheese, don’t forget to crumble it in your fingers as you put it in

4. If the rice gets a bit dry and isn’t soft just add half a cup of water… keep an eye on it. Then put some lime juice and parsley in it.

5. Keep stirring until the risotto (rice) is soft and it is done 🙂 YUMMY!!!



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