out of 8 reviews
Mushroom Risotto
Slowly stirred, perfectly creamy, deeply mushroomy.
Ingredients
- 300g Arborio rice 1 1/2 cups
- 400g Mixed mushrooms (sliced) 14 oz
- 1 Onion (finely diced)
- 2 Garlic cloves (minced)
- 100ml Dry white wine 1/2 cup
- 1L Vegetable stock (warm) 4 cups
- 50g Parmesan (grated) 1/2 cup
- 30g Butter 2 tbsp
All ingredients shown in metric. Imperial measurements shown on right for reference.
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Preparation
10
minutes
Cooking
35
minutes
Method
Sauté mushrooms in butter until golden and set aside.
Cook onion and garlic until soft. Add the rice and toast for 1 minute.
Pour in the wine and stir until absorbed.
Add warm stock a ladle at a time, stirring constantly, until the rice is creamy and al dente.
Stir in mushrooms, parmesan and a knob of butter. Serve immediately.
Nutritional & Dietary
Gluten Free
Wheat Free
Egg Free
Nut Free
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