Mushroom risotto

Name: Mushroom risotto
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 160 g Arborio risotto rice, dry; 250 g Mushrooms; 80 g Onion; 5 g Garlic; 750 g Prepared vegetable stock; 20 g Butter; 10 g Olive oil; 35 g Vegetarian hard cheese (Parmesan-style); 8 g Fresh parsley; 1 g Black pepper

Creamy arborio rice with browned mushrooms and Parmesan.

Estimated total time: 40 minutes2 portionsAbout 540 kcal per portion

Mushroom risotto — real photograph — Photo: Karen and Brad Emerson · CC BY 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

160 g Arborio risotto rice, dry
250 g Mushrooms
80 g Onion
5 g Garlic
750 g Prepared vegetable stock
20 g Butter
10 g Olive oil
35 g Vegetarian hard cheese (Parmesan-style)
8 g Fresh parsley
1 g Black pepper

Method

Use arborio rice. Keep the vegetable stock hot in a saucepan. Slice mushrooms and finely chop onion and garlic.
Heat oil and half the butter. Brown mushrooms for 6 minutes, then add onion and garlic and soften for 4 minutes.
Stir in rice for 1 minute. Add hot stock a ladle at a time, stirring often and allowing most liquid to absorb before adding more, for 18–22 minutes.
When the rice is tender with a slight bite, remove from heat and stir in remaining butter, Parmesan, pepper and chopped parsley. Rest for 2 minutes.

Use vegetarian-rennet hard cheese for a vegetarian version; traditional Parmesan uses animal rennet. Stock uptake varies, so add extra water only if needed.

Risotto ai funghi

Allergens and ingredient checks

Listed allergens: celery, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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