adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mushroom risotto recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in our creamy mushroom risotto, bursting with umami flavors and garlicky butter. Easy to make with perfect rice-to-liquid ratio for a fail-proof, rich and creamy result every time! Check out more vegetarian risottos and mushroom pasta recipes. Recipe notes by Alison Adams.
Ingredients:
  • 1 litre salt-reduced vegetable stock
  • 1 brown onion, finely chopped
  • 300.00 gm arborio rice
  • 125.00 gm dry white wine
  • 3 garlic cloves, finely sliced
  • 40g butter
  • 500g Portabella mushrooms, coarsely chopped
  • 40.00 ml chopped flat-leaf parsley
  • 250.00 ml finely grated parmesan (or vegetarian hard cheese)
Instructions:
  • In a medium saucepan, bring the stock and 1 cup of water to almost boiling over high heat. Once hot, remove from heat and cover to keep warm.
  • In a large saucepan over medium-high heat, warm 1 tablespoon of oil. Sauté the onion for 5 minutes until tender. Add the rice and ensure it's well coated. Pour in the wine and cook until it evaporates, about 1 minute. Slowly add ladlefuls of stock, stirring gently until absorbed. Continue with the remaining stock until the rice is tender with a slight bite.
  • While the mushrooms are cooking, in a large frying pan over medium-high heat, heat the remaining oil. Saute the garlic, stirring, for 3-4 mins until golden and crisp. Transfer to a plate with a slotted spoon. Increase heat to high, and in batches, cook the mushrooms in butter for 5 mins until golden and tender. Transfer to a separate plate. Return a quarter of the mushrooms to the pan, add the garlic and parsley, season, and combine. Set aside to use as a garnish for the risotto.
  • Combine the plain mushrooms and Parmesan into the risotto, cover and let sit for 2 minutes to melt. Serve on plates, garnish with reserved garlic mushrooms, and season with pepper.

Similar Recipes