Mushroom Risotto

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Tasty and simple to make, this recipe is adapted from BBC Good Food.
Serves 4.
1 tbsp olive oil
1 medium onion, finely chopped
150 g wild mushrooms, roughly chopped
2 cloves garlic, finely chopped
fresh thyme or rosemary
fresh parsley, chopped
125 ml white wine
couple squeezes lemon juice
200 g risotto rice per person
1 l vegetable stock
knob butter
50 g parmesan, plus extra to serve
1. Heat the oil in a deep frying pan and saute the onions and mushroom until golden.  Add the garlic and sauté for 30 seconds.
2. Add the white wine and rice and stir well.  Sprinkle on the fresh herbs and mix in.   Add the stock, ladle by ladle as each addition is absorbed.  Stir constantly.  Add some lemon juice.  As the rice cooks, the risotto will start to thicken until eventually it should become creamy and not crunchy any more.  Continue to add stock until the desired consistency is achieved.
3. Add the knob of butter and the parmesan and stir through.  Serve with extra parmesan for scattering.
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes


Member since Jun 2010

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