Mushroom Risotto is a lovely hearty dish and you won’t even notice it is vegetarian!
Our mushroom risotto recipe has just basic ingredients. Use the common button mushrooms you get from the Supermarket. Don’t wash them when you get home though – just give them a good wipe with a damp cloth.
Simple Mushroom Risotto
Creamy and flavorful mushroom risotto, cooked to perfection with arborio rice, mushrooms, and Parmesan cheese.
Course: VegetarianCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesCalories
350
kcalTotal time
35
minutes
Cook Mode
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Ingredients
100 gram Butter
1 tsp Butter-extra
2 tbsp Olive oil
3 tsp Garlic-crushed
500 gram fresh Mushrooms
1 number Brown onion-chopped finely
2 cups Arborio rice
1 cup cheese (Parmesan)-(freshly grated is best)
1 number Vegetable stock (1500ml)
Directions
- In a small to medium saucepan, heat the stock and keep it nice and hot without it boiling.
- In the meantime, heat a heaved based large saucepan and add one tablespoon of olive oil and a teaspoon of the butter.
- Add the chopped onion and cook until the onion is cooked through and transparent.
- Add the remaining oil and butter to the mixture, add the sliced mushrooms and garlic and cook for a further ten minutes or until soft.
- Transfer the mixture (minus as much of the liquid as possible) to a separate dish.
- Add the rice to the liquid mixture and stir so it is well coated.
- Once the rice has ‘sucked up’ all the mushroom liquid, start adding the hot vegetable stock 1/2 cup at a time and stir constantly until the rice has ‘sucked up’ the stock.
- Keep adding the stock 1/2 cup at a time, stirring constantly – should take about 25 minutes.
- Remove the rice from the heat and stir in the mushroom mixture, the Parmesan cheese and a teaspoon of butter.
- Recipe Hints and Tips:
- Mushroom Risotto is suitable to freeze for up to two months.
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