Wild Rice Risotto - Kathryn Bruton Food & Drink

Name: Wild Rice Risotto - Kathryn Bruton Food & Drink
Ingredients: 15g of butter; A glug of olive oil; 1 shallot; 2 cloves of garlic; 1 fresh bay leaf; 400ml white wine; 150 g wild rice (I used a mix of Red Camargue and wild rice, you can buy in a pack from Waitrose); Approximately 1.6 litres of chicken stock (if you don’t have stock, use gluten free stock cubes); 20g of parmesan cheese plus a little extra for garnish; 1 tablespoon of cream, or use natural yogurt as a healthier option; Very large bunch of parsley (50-70g) chopped finely; 200g small closed cup mushrooms, quartered

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Ingredients Serves 2 15g of butter A glug of olive oil 1 shallot 2 cloves of garlic 1 fresh bay leaf 400ml white wine 150 g wild rice (I used a mix of Red

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Ingredients

15g of butter
A glug of olive oil
1 shallot
2 cloves of garlic
1 fresh bay leaf
400ml white wine
150 g wild rice (I used a mix of Red Camargue and wild rice, you can buy in a pack from Waitrose)
Approximately 1.6 litres of chicken stock (if you don’t have stock, use gluten free stock cubes)
20g of parmesan cheese plus a little extra for garnish
1 tablespoon of cream, or use natural yogurt as a healthier option
Very large bunch of parsley (50-70g) chopped finely
200g small closed cup mushrooms, quartered