Mushroom Risotto is a lovely hearty dish and you won’t even notice it is vegetarian!
Our mushroom risotto recipe has just basic ingredients. Use the common button mushrooms you get from the Supermarket. Don’t wash them when you get home though – just give them a good wipe with a damp cloth.
Method
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In a small to medium saucepan, heat the stock and keep it nice and hot without it boiling.
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In the meantime, heat a heaved based large saucepan and add one tablespoon of olive oil and a teaspoon of the butter.
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Add the chopped onion and cook until the onion is cooked through and transparent.
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Add the remaining oil and butter to the mixture, add the sliced mushrooms and garlic and cook for a further ten minutes or until soft.
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Transfer the mixture (minus as much of the liquid as possible) to a separate dish.
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Add the rice to the liquid mixture and stir so it is well coated.
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Once the rice has 'sucked up' all the mushroom liquid, start adding the hot vegetable stock 1/2 cup at a time and stir constantly until the rice has 'sucked up' the stock.
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Keep adding the stock 1/2 cup at a time, stirring constantly - should take about 25 minutes.
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Remove the rice from the heat and stir in the mushroom mixture, the Parmesan cheese and a teaspoon of butter.
Recipe Hints and Tips:
- Mushroom Risotto is suitable to freeze for up to two months.
