- 400g Risotto Rice
- 900ml Good quality Vegetable Stock
- 250g (shiitake) [sliced] MushroomsI like to use shiitake mushrooms!
- 1 large white [finely chopped] Onions
- 2 large cloves of [chopped] Garlic
Super Simple Mushroom Risotto
This Super Simple Mushroom Risotto is one of my all-time winter favourites. Why? Well, it’s simple to make, allows you to get creative once you know how to make a risotto and adaptable for different diets, so those who don’t like meals without meat, simple add chicken to this recipe. Done!
This recipe is perfect for those mid-week hearty and filling dinners, which can also be appreciated the next day for lunch. Thanks, Jamie Oliver for teaching me the ways of making a quick and tasty risotto.
Once you have perfected the risotto technique, try my creamy pumpkin and sage risotto
Top 3 Mushroom Facts
- Mushrooms are comprised of 85-95 % water.
- They are more closely related in DNA to humans than to plants.
- Buy a pack shiitake mushrooms, slice them and leave in the sun for 8 hours to increase the vitamin D content by as much as 4,600x!
1. Heat the olive oil in a large pan and cook the onion, garlic and mushrooms over a medium heat for 2 minutes. Then, add the rice and cook over a low heat for about 1 minute, stirring all the time until the rice looks glossy but not brown nor sticking to the bottom. This gives the risotto the beautiful silky appearance.
2. Then pour 200ml of good quality hot stock and combine well. Keep the pan over a medium heat and pour in a quarter of the stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
3. Check that the rice is soft. If it needs cooking for longer, add a splash more hot stock/water. Season well and once you are happy it the taste, plate it up and serve.
(optional - for non-vegetarians, add parmesan shavings over the top)
BIFF, BOSH, RISOTTO NOSH!