Mushroom risotto recipe

Mushroom risotto recipe

significantly less than 30 mins

This classic mushroom risotto presses all the proper buttons, with extreme porcini mushrooms and plump arborio rice.

Each and every serving offers 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g body fat (of which 4g saturates), 3g fibre and one.96g salt.

much less than thirty mins


  • 1 tbsp dried porcini mushrooms
  • two tbsp olive oil
  • one onion, chopped
  • two garlic cloves, finely chopped
  • 225g/8oz chestnut mushrooms, sliced
  • 350g/12oz arborio rice
  • 150ml/ pint dry white wine
  • 1.two litres/two pints hot vegetable stock
  • two tbsp chopped fresh parsley
  • 25g/1oz butter
  • salt and freshly ground black pepper
  • freshly grated Parmesan (or equivalent vegetarian difficult cheese), to serve

Soak the porcini mushrooms in hot water for 10 minutes, then drain nicely. Heat the oil in a large, heavy primarily based saucepan and add the onion and garlic. Fry more than a gentle heat for 2-3 minutes, right up until softened. Include the chestnut mushrooms and fry for a more 2-3 minutes, right up until browned.

Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, till the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring yet again, until the liquid has been absorbed. Continue adding the stock in this way, right up until all the liquid has been absorbed and the rice is plump and tender.

Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.

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