Creamy Mushroom Risotto Recipe


1. 1 litre salt-reduced vegetable stock 2. 2 tbsp olive oil 3. 1 brown onion, finely chopped 4. 1 1/2 cups arborio rice 5. 1/2 cup dry white wine 6. 3 garlic cloves, finely sliced 7. 40g butter 8. 500g Portabella mushrooms, coarsely chopped 9. 2 tbsp chopped flat-leaf parsley 10. 1 cup finely grated parmesan (or vegetarian hard cheese)

Method Steps: 1. Heat the vegetable stock and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.

Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Cook the finely chopped onion, stirring, for 5 minutes or until tender.

Stir in the arborio rice until well coated. Add the dry white wine and cook for 1 minute or until the wine has evaporated.

Add 1 ladleful of the warm stock mixture and gently stir until the stock is absorbed. Repeat with the remaining stock mixture until the rice is tender but still slightly firm.

Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat. Cook the finely sliced garlic, stirring, for 3-4 minutes or until golden and crisp.

Use a slotted spoon to transfer the garlic to a plate. Increase the heat to high. Cook the chopped Portabella mushrooms in the butter, in batches, stirring, for 5 minutes or until golden and tender.

Stir the remaining mushrooms and grated parmesan into the risotto. Set aside, covered, for 2 minutes to melt.

Divide among plates and top with the reserved garlic mushrooms. Season with freshly ground black pepper to taste. Enjoy your flavorful mushroom risotto!




Palm Tree
Palm Tree