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Mushroom risotto
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Total Time:
45 minutes
Affordable frozen mushrooms shine with rich umami when defrosted for a comforting and delicious dish. A budget-friendly must-have recipe.
Ingredients:
  • 1 x 500g bag of frozen sliced mushrooms
  • 1 vegetable stock cube
  • olive oil
  • 3 cloves of garlic
  • 1 teaspoon dried thyme
  • 2 small onions
  • 2 sticks of celery
  • ½ a bunch of flat-leaf parsley (15g)
  • 300 g risotto rice
  • 80 g mature Cheddar cheese
Instructions:
  • Puncture the bag of mushrooms with a sharp knife and microwave on high for 2 minutes or until defrosted. Boil water in a kettle. Pour 1 liter of boiling water into a measuring jug, crumble in the stock cube, and stir until dissolved. Transfer any liquid from the mushroom bag to the jug for added flavor. Heat olive oil in a non-stick pan, sauté garlic until golden. Add mushrooms, thyme, salt, and pepper, cook until caramelized and water evaporates. Chop half the mushrooms finely and leave half chunky. Cook onions and celery, then add rice and mushroom mix. Gradually add stock until rice is cooked. Make parsley oil by pounding parsley leaves with salt, pepper, and oil. Stir in most of the cheese into the risotto, then add the mushroom mixture. Let it rest, then serve with parsley oil and remaining cheese. Enjoy!

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