10/03/2017
Share this story Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Cooking in a caravan: Mushroom Risotto

ba10fef9-92c9-4fe8-91c3-98ed1e809518

Our 'caravanning cook', Monica Rivron, produces delicious meals for her family on holiday. Here, she shows how cooking in a caravan means you can eat just as well in your 'van as you can at home. 


This month's cooking in a caravan recipe is 'mushroom risotto'. (And, we can tell you that it was delicious!

 

Over to you, Monica...

 


Mushroom risotto is a lovely, comforting dish, perfect to eat from a bowl when you want that 'hygge' feeling in your caravan!

Ingredients 

  • 200g chestnut mushrooms Ingredients for mushroom risotto - cooking in a caravan
  • 1 onion
  • 350g arborio rice
  • 150ml white wine
  • 1 litre of stock
  • Two big handfuls of baby spinach
  • Oil and butter for cooking
  • Chopped fresh parsley
  • Parmesan cheese to serve

Preparation and Cooking

Slice the mushrooms and chop the onions.

In a nice big pan melt some butter and oil to cook the mushrooms, add the onions and when the onions become glassy add the arborio rice.

adding the arborio rice

It has to be arborio rice, as arborio rice can absorb much more liquid and still keep its texture. If your use your standard uncle bens it will become very pudding like.

Turn the rice over in the pan making sure it is covered in the lovely buttery oil.

Then start adding the stock little at a time, gently stir in the stock adding little keeping it at a steady simmer.

add the stock to the risotto

When you have added all the stock, add the wine in the same way. When all the liquid is absorbed which should take about 30 minutes.

Taste the rice and if the rice is still a little tough just add more water and gently simmer.

Wash the spinach in a bowl of water and add then add the spinach to the risotto and it will wilt almost immediately, just keep turning over in the pan.

add the spinach

When the rice is cooked and all the nearly all the liquid absorbed, it needs to just be moist, consistency is really important for risotto, (think porridge) you are ready to serve.

Mushroom risotto by Monica Rivron

Serve immediately with grated Parmesan.

​Cooking in a Caravan - Next Week

Monica RivronMonica's next recipe is French Onion Soup  French Onion Soup

Back to "General" Category

10/03/2017 Share this story   Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Recent Updates

When medical results confirmed their worst fears, the Ripper family found that caravanning adventures would prove to be a wonder cure ...


Towcar of the Month: Hyundai Santa Fe 2.2 Premium SE

Check out the Santa Fe’s residual values after three or four years, when prices are pleasingly low, and ...


How to Level Your Caravan Automatically

Automatic caravan levelling systems are revolutionising caravanning and could extend your touring by years by ...


WALKTOBER: A wild walk in the Peak District with a great pub at the end

After a strenuous day in the hills, what could be better than a refreshing pint or two in the pub before ...


Other Articles

What are the differences between a good site and an average site?’ Caravan visited Border Caravan Storage in Lincolnshire, a CaSSOA Gold-standard ...


Manual Levelling Guide for Caravans

If your caravan looks a little ‘wonky’ on site, there are many reasons why you should persevere and get your ...


Caravan Covers: Which one?

Whole-caravan covers and those that protect the front when towing; there are lots of options. Our technical ...


Four-Seasons Caravan Touring Technology

You can tour in comfort in a British winter in your caravan. Gary Blake looks at the tech that makes it ...