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Mushroom risotto

by Christina Julia

Mushroom risotto

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 450g/1lb portobello mushrooms,
  • stalks removed if woody, halved and thickly sliced
  • 350g/12oz risotto rice such as Arborio or Carnaroli
  • 150ml/5fl oz dry white wine
  • 1 litre/13⁄4pt hot vegetable stock
  • 25g/1oz butter
  • 3 tablespoons freshly grated Parmesan cheese


  • In a large heavy saucepan over a gentle heat, sweat the onion in the
    olive oil for about 15 minutes unti soft and caramelized.
  • Increase the heat and add the mushrooms, sautéeing for 3–4 minutes
    until browned. Add the rice and cook, stirring, for a further minute until
    the grains are coated in oil.
  • Pour in the white wine and simmer, stirring constantly, until the liquid has
    been almost completely absorbed.
  • Meanwhile, keep a pan of the vegetable stock simmering on the stove.
    Add a ladleful of vegetable stock to the rice. Simmer, stirring, until the
    liquid has been absorbed. Continue adding the stock in this way, stirring
    continuously, until all the stock has been used and the rice is tender.
  • Remove from the heat, stir in the butter and Parmesan, and serve hot

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