- 10 Ingredients
- 4 Method Steps
10 Ingredients
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1 litre salt-reduced vegetable stock
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2 tbsp olive oil
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1 brown onion, finely chopped
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1 1/2 cups arborio rice
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1/2 cup dry white wine
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3 garlic cloves, finely sliced
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40g butter
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500g Portabella mushrooms, coarsely chopped
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2 tbsp chopped flat-leaf parsley
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1 cup finely grated parmesan (or vegetarian hard cheese)
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Select all ingredients
4 Method Steps
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Heat the stock (1 litre salt-reduced vegetable stock) and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
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Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the onion (1 brown onion, finely chopped), stirring, for 5 mins or until tender. Stir in the rice (1 1/2 cups arborio rice) until well coated. Stir in the wine (1/2 cup dry white wine) and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
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Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic (3 garlic cloves, finely sliced), stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms (500g Portabella mushrooms, coarsely chopped) in the butter (40g butter), in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of the mushrooms to the pan. Add the garlic and parsley (2 tbsp chopped flat-leaf parsley). Season and toss to combine. Reserve to garnish the risotto.
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Stir the plain mushrooms and parmesan (1 cup finely grated parmesan (or vegetarian hard cheese)) into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.
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Recipe Notes
What goes best with mushroom risotto?
Risotto is often enjoyed as a main meal, but you can also serve as a side alongside a protein such as grilled fish, herby chicken or a melt-in-the-mouth steak. Lighten it up with a fresh leafy green salad or our best-ever Italian salad on the side. Consider a classic risotto the perfect base to add your favourite flavours. You could try adding seafood like in this prawn and tomato risotto or easy meatballs like in this green risotto with sausage recipe.
What type of mushroom is best for mushroom risotto?
We use portobello mushrooms in our risotto recipe which give a meaty, earthy flavour and have antioxidant and anti-inflammatory properties. Other mushrooms you can use that are equally as flavoursome are porcini, like in this mushroom, fennel and sausage risotto, chanterelle and shiitake mushrooms.
What is the secret to creamy risotto?
The secret to achieving a creamy risotto is to achieve the perect amount of stirring - not too much, but not too little. You want to stir it enough to prevent the rice from getting stuck to the bottom of the pan and to activate (by rubbing the rice together) the starch in the rice. It’s the starch in the rice that creates the creamy texture.
Do you use butter or olive oil for risotto?
Traditionally, when making risotto you would begin by frying off onion in butter. In this recipe we use butter to fry the mushrooms which gives them a rich golden colour and delicious flavour as they absorb the fat.
Can you make mushroom risotto without wine?
Wine is used when making a risotto to add acidity to balance out its richness and to add depth of flavour. However, if you would prefer to omit the wine, you can just substitute it with stock.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.
* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.
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