Mushroom Risotto

Name: Mushroom Risotto
Total time: 2700 s
Yield: 3 servings
Cuisine: British
Ingredients: 1.2 litres chicken stock or vegetable stock (fresh stock is best, but you can make it with 2 good quality stock cubes); 250 g mixed mushrooms (such as chestnut, oyster, or wild mushrooms); 1 garlic clove, finely chopped; 2 tbsp olive oil; 1 red onion, finely chopped; 350 g carnaroli or arborio risotto rice; 150 ml dry white wine; 80 g freshly grated Grana Padano (or similar vegetarian hard cheese), plus extra to serve; Small handful of flatleaf parsley, chopped

ChefBenji @chefbenji

Earthy, creamy, and wonderfully comforting. This foolproof mushroom risotto delivers deep, savoury flavour without a single cube of butter. Finished with a splash of white wine and a generous grating of Grana Padano, it’s a simple, elegant supper that guarantees a perfect, flowing texture every time.

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Ingredients

45 mins

3 servings

1.2 litreschicken stock or vegetable stock (fresh stock is best, but you can make it with 2 good quality stock cubes)
250 gmixed mushrooms (such as chestnut, oyster, or wild mushrooms)
1garlic clove, finely chopped
2 tbspolive oil
1red onion, finely chopped
350 gcarnaroli or arborio risotto rice
150 mldry white wine
80 gfreshly grated Grana Padano (or similar vegetarian hard cheese), plus extra to serve
Small handful offlatleaf parsley, chopped

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Steps

45 mins

1

Finely chop the mushrooms, garlic and onion.
2

Heat 1 tablespoon of the olive oil in a frying pan. Fry the fresh mushrooms with the garlic and onions for 10 - 15 mins under low-medium heat.
3

When it starts to dry out, add the risotto rice. Mix for 1 minute and then add the wine.
4

Add the stock and ramp up heat to medium heat. Put a lid on the risotto and cook according to rice instructions (~20 minutes). When almost ready, add the grana padano, and mix and allow another 3 minutes.
5

Season with parsley at the end.