Mushroom risotto

Name: Mushroom risotto
Total time: 45 min
Cuisine: Italian
Ingredients: 30g butter; 1 tbsp olive oil; 1 onion, finely chopped; 300g chestnut mushrooms, sliced; 2 garlic cloves, crushed; 300g arborio rice; 125ml dry white wine; 1l hot vegetable stock; 50g parmesan, grated; 1 tbsp chopped fresh parsley

Creamy arborio rice with browned mushrooms, white wine and parmesan. Worth the stirring.

Vegetarian

Time45 min
LevelMedium
Costabout £1.50 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

30 gbutter
1 tbspolive oil
1onionfinely chopped
300 gchestnut mushroomssliced
2garlic clovescrushed
300 garborio rice
125 mldry white wine
1 lhot vegetable stock
50 gparmesangrated
1 tbspchopped fresh parsley

Method

1
Heat the oil and half the butter in a wide pan. Fry the mushrooms over a high heat for 6 minutes until browned, then tip out onto a plate.
6 min
2
Add the rest of the butter and cook the onion for 6 minutes until soft, adding the garlic for the last minute.
6 min
3
Stir in the rice for 1 minute until glossy, then add the wine and let it bubble away.
4
Add the hot stock a ladleful at a time, stirring often and waiting until each is absorbed. This takes about 20 minutes.
20 min
5
Return the mushrooms, then stir in the parmesan and parsley. The rice should be soft with a slight bite and loose enough to fall off a spoon.
6
Rest for 2 minutes with the lid on, season and serve.
2 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.