Mushroom and Tarragon Risotto

 Picture of mushroom risottoRecipe courtesy of Compass (Serves 20)


5 medium onions finely chopped
10 garlic cloves, crushed
3 good pinches of saffron
1125g Arborio rice
5 pints vegetable stock
1¼ kg mushrooms
5 tbsp chopped tarragon
Black pepper to taste


  • In a non-stick pan dry fry the onion and garlic until soft
  • Add the saffron and rice and gradually stir in the stock
  • Repeat until the stock is absorbed
  • Add the mushrooms and cover with a lid for 2 minutes in order to lightly steam the mushrooms
  • Season with pepper and sprinkle with fresh herbs

Try serving with a green salad