Mushroom Risotto

Risotto is a satisfying and quick meal to make.  The addition of mushrooms of Parmigiano Reggiano add flavour and texture. Cooked till just al dente it is a delicious and filling meal.

Mushroom Risotto


  • 300 g Arborio rice
  • 250 g button mushrooms, sliced
  • 1 L vegetable stock
  • 1/2 cup parmigiano cheese, grated
  • 1 1/2 tblsp extra virgin olive oil
  • knob of butter
  • 1 small onion, finely chopped
  • 1 cup of white wine
  • salt and pepper


  1. Heat the stock and keep it simmering in a saucepan on a nearby hotplate
  2. In another saucepan add oil and heat on medium
  3. Add the onion and cook until transparent
  4. Add the rice and stirring for about 5 minutes till toasted
  5. Raise the heat a little higher and pour in the white wine, stirring till fully evaporated
  6. Then lower the heat to medium low and add the mushrooms and a ladleful of the hot stock and stir well
  7. Keep adding ladlefuls of stock as it is absorbed and stir often to make sure the mixture doesn’t stick
  8. Cook until the rice is al dente, about 16 minutes. Taste from about 14 minutes on till the rice is cooked.
  9. When the rice is cooked remove from the heat, stir in the parmesan cheese and the butter
  10. Serve with a little more grated cheese on top

Serves: 4


IMG_20151215_132854-Mushroom risotto 2


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