Mushroom risotto
6
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A fantastically flavoursome risotto that's worth spending a bit of time standing at the stove.
Ingredients
Mushrooms
20 g
Olive Oil
1 teaspoon(s)
Onion
1 medium
Garlic
2 clove(s)
Mushrooms
250 g
Arborio rice, dry
150 g
Dry white wine
100 ml
Parsley, fresh
1 tablespoon(s)
Salt
1 pinch
Black pepper
½ teaspoon(s)
Instructions
1
Place the dried porcini mushrooms in a measuring jug and add 750ml boiling water.
2
Heat the oil in a large, heavy saucepan and gently stir fry the onion and garlic until softened.
3
Add the chestnut mushrooms and stir for a further 2 mins before adding the wine.
4
When the wine has all but gone, evaporated and been absorbed, add the rice. Drain the dried mushrooms, reserving the stock, chop into small pieces.
5
Add to the risotto with 150ml of the stock.
6
Cook the risotto on a low heat stirring frequently until the stock has been absorbed and then add another 150ml and so on until the stock is finished.
7
Season and stir in the parsley before serving.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.