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Mushroom Risotto

Creamy arborio rice with browned mushrooms, white wine and parmesan.

45 min · serves 4 · 540 kcal per serving

Ingredients

• 300g arborio rice
• 400g mixed mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 150ml dry white wine
• 1.2 litres hot vegetable stock
• 60g parmesan, grated
• 40g butter
• Olive oil, salt, pepper

Method

1. Brown the mushrooms hard in a little oil, then set them aside. Give it about 8 minutes.
2. Soften the onion and garlic, then toast the rice until the edges turn translucent. Give it about 4 minutes.
3. Pour in the wine and let it cook away. Give it about 2 minutes.
4. Add the hot stock a ladle at a time, stirring, until the rice is creamy but firm. Give it about 20 minutes.
5. Beat in the butter, parmesan and mushrooms off the heat, and rest before serving. Give it about 2 minutes.

Free to use. Photo credits are here.