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Risotto cakes with mushroom ragu

Cathie Lonnie
  • 45 minutes
  • Serves 4

INGREDIENTS

1

Brown onion, small

1/2 cup

Flat-leaf parsley, fresh leaves

2

Garlic cloves

500 g

Mushrooms, mixed

1/2 cup

Massel vegetable liquid stock

2 tsp

Paprika, smoked

2 tbsp

Olive oil

1

Olive oil cooking spray

2/3 cup

Sour cream

1/2

Quantity lemon risotto

1

Salad, Mixed leaves

1/4 cup

White wine, dry