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Rosemary & mushroom risotto
Rosemary & mushroom risotto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Impress with creamy mushroom risotto recipe.
Ingredients:
  • 1.25L (5 cups) water
  • 2 vegetable or chicken style stock cubes, crumbled (see note)
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 20.00 ml fresh rosemary leaves, chopped
  • 200g small button mushrooms, quartered
  • 100g Swiss brown mushrooms, sliced
  • 330g (1 1/2 cups) arborio rice
  • 21.00 gm fresh lemon juice
  • 40g (1/2 cup) shredded parmesan
  • 82.50 ml chopped fresh continental parsley
Instructions:
  • In a saucepan over medium heat, bring water and stock cubes to a boil. Lower the heat to a gentle simmer and maintain.
  • In a large saucepan over medium heat, heat the oil. Sauté the onion for 2 minutes until soft. Add the rosemary and mushrooms and cook for 3 minutes until the mushrooms are soft, stirring occasionally.
  • Stir in the rice until glassy. Add a ladleful of simmering stock, stirring until absorbed. Repeat the process with the remaining stock, one ladleful at a time, for 25 minutes until the risotto is creamy and the rice is just tender.
  • Add in the fresh and zesty lemon juice, along with half of the savory parmesan and half of the fresh parsley. Finish off with a sprinkle of the remaining parmesan and a touch of the remaining parsley for a burst of flavor and freshness.

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