Mushroom Risotto

Use fresh ingredients to create a delicious vegetarian friendly mushroom risotto. Recipe provided by Merryhill Mushrooms.

Serves Cooking times Prep time

2

40 mins

5 mins

Ingredients

A Handful of Chestnut Mushrooms, Chopped but left Chunky

Arborio Rice, Half a Packet

Vegetable Stock Cube

Boiled Water and Cold Water, Approx 4-5 Pints

1 Clove of Garlic

1 Onion, Sliced

Tablespoon of Olive Oil

A Knob of Butter

Salt and Pepper to Season

Parmesan Cheese According to Taste 

Optional

Frozen Peas, Sweetcorn

Method

1. Using a large pan, fry the onion and garlic in the olive oil until slightly golden

2. Add the rice and the butter and stir so that rice is well coated

3 Dissolve the stock cube in a pint of boiled water and add to the pan

4. Stir

5. Add the mushrooms and salt and pepper and keep stirring

6. Add more water and any additional ingredients and keep stirring

7. Keep stirring and adding water until the rice is soft. It should have a thick, moist glossy consistency

8. Serve warm with a sprinkle of Parmesan on top, and enjoy!

  • Ingredients
  • Method

A Handful of Chestnut Mushrooms, Chopped but left Chunky

Arborio Rice, Half a Packet

Vegetable Stock Cube

Boiled Water and Cold Water, Approx 4-5 Pints

1 Clove of Garlic

1 Onion, Sliced

Tablespoon of Olive Oil

A Knob of Butter

Salt and Pepper to Season

Parmesan Cheese According to Taste 

Optional

Frozen Peas, Sweetcorn

1. Using a large pan, fry the onion and garlic in the olive oil until slightly golden

2. Add the rice and the butter and stir so that rice is well coated

3 Dissolve the stock cube in a pint of boiled water and add to the pan

4. Stir

5. Add the mushrooms and salt and pepper and keep stirring

6. Add more water and any additional ingredients and keep stirring

7. Keep stirring and adding water until the rice is soft. It should have a thick, moist glossy consistency

8. Serve warm with a sprinkle of Parmesan on top, and enjoy!