RECIPES PASTA &... VEGETARIAN LUNCHES &...

Simple Mushroom Risotto

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 100 g Butter
  • 1 tsp Butter extra
  • 2 tbsp Olive Oil
  • 3 tsp Garlic crushed
  • 500 g Fresh Mushrooms
  • 1 Brown Onion chopped finely
  • 2 cups Arborio Rice
  • 1 cup Cheese (Parmesan) (freshly grated is best)
  • 1 Vegetable Stock (1500ml)

Nutrition Information

Qty per
350g serve
Qty per
100g
Energy 844.42142857143kcalcal 241.33544184148kcalcal
Protein 65.7125gg 18.78061674588gg
Fat (total) 54.670357142857gg 15.624774964586gg
 - saturated 22.81gg 6.5190925314592gg
Carbohydrate 18.885gg 5.397328472451gg
 - sugars 2.7857142857143gg 0.79615647500128gg
Dietary Fibre 2.2857142857143gg 0.65325659487285gg
Sodium 350.99428571429mgmg 100.31408270867mgmg

Nutritional information does not include the following ingredients: Butter, Olive oil, Garlic, fresh Mushrooms, cheese (Parmesan)

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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

  1. In a small to medium saucepan, heat the stock and keep it nice and hot without it boiling.

  2. In the meantime, heat a heaved based large saucepan and add one tablespoon of olive oil and a teaspoon of the butter.

  3. Add the chopped onion and cook until the onion is cooked through and transparent.

  4. 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.

  5. Transfer the mixture (minus as much of the liquid as possible) to a separate dish.

  6.  Add the rice to the liquid mixture and stir so it is well coated.

  7. 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.

  8. Keep adding the stock 1/2 cup at a time, stirring constantly - should take about 25 minutes.

  9. 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.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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