Mushroom Risotto

Serves 4


3 cups vegetable stock

40g butter

40g olive oil

1 brown onion, finely chopped

2 cloves garlic, finely chopped

2 cups arborio rice

½ cup dry white wine

250g mushrooms, finely sliced 

40g parmesan cheese, finely grated

Handful Italian parsley leaves only, chopped

Knob of butter (roughly 1 tbsp)

Salt and pepper


Bring vegetable stock to a boil in a medium saucepan. Reduce heat to a simmer to keep warm and continue with the remaining recipe.

Heat medium/large saucepan over medium heat. Melt the first serving of butter and olive oil together. Add onion and garlic and saute gently until translucent and soft.

Add arborio rice and stir through until rice grains are glossy. Cook stirring for 2 minutes to lightly toast the rice.

Add white wine and cook for 2 minutes, stirring continually until the wine has been absorbed. Add mushrooms, then add vegetable stock, one ladle at a time, stirring until almost all liquid has been absorbed by the rice, before adding the next ladleful. 

When all vegetable stock has been added, and rice is al dente (slowly add hot water if risotto is too dry before the rice is fully cooked), stir through parmesan, parsley, and a knob of butter. Taste and season accordingly.

Rest for a few minutes before serving with a crisp green salad, and extra parmesan on the side.

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