Mushroom Risotto (v)

Mushroom Risotto (v)

Risotto is a staple of Italian cooking and this quick and easy recipe with mushrooms is a delicious version of the classic Italian dish.

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Recipe

To Serve

  • Risotto Rice
    340 grams
  • Butter
    40 grams
  • Dry white wine
    1 glass
  • Onion, finely chopped
    1
  • Hot vegetable or chicken stock
    1.2 litres
  • Parmesan, grated
    100 grams
  • Mushrooms
    300 grams
  • Large saucepan

Method

1

Sauté one finely chopped medium onion and the mushrooms in 40 g of butter until softened. Add 340 g of Risotto rice and coat until translucent. Add one glass of dry white wine, and cook until evaporated.

2

Add 1l hot chicken or vegetable stock and simmer, stirring occasionally. After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired bite in the centre.

3

For less 'al dente' consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency.

4

Stir through grated Parmesan cheese and serve.

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