Mushroom risotto is one of the most satisfying meals to make at home, and is very easy to make vegan if you skip the parmesan. It's also nutritious and filling, and just the thing you'll enjoy eating on a cold night after a long day.
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Mushroom risotto recipe
For this Italian-inspired classic for two, you will need:
- Risotto rice, 250 grams;
- Vegetable stock, 500 ml;
- A white onion, fined chopped;
- A large clove of garlic;
- Mushrooms, closed cup or plain white, 400 grams;
- Salt, to taste;
- Parmesan cheese, to grate on top;
- Parsley, chopped, a bunch
- Rapeseed or olive oil, two to four tablespoons
1. In a deep pan, sautee the onion in gently heated oil. The onion should colour but not brown.
2. Add the garlic and dry risotto. Stir in the risotto well, so that it's coated in the oil and onion.
3. Add the chopped mushrooms. Mushrooms should be wiped cleaned or quickly rinsed before cooking, but never peeled, as that strips them of their flavour. Fry the mushrooms with the risotto for about five minutes.
4. Cover with the hot stock and simmer for about 25 minutes, stirring occasionally. The risotto rice should expand and soften as it absorbs the water, but it should retain a bit of a bite. Taste frequently if you're not sure when it's done.
5. When the risotto is cooked, let stand for five minutes before serving. Garnish with fresh parsley and parmesan cheese.
Tip: If you want the mushroom flavour to be more intense, try adding pre-soaked porcini mushrooms to the fresh mushrooms. You'll need to wash the porcini thoroughly and soak them for at least an hour before cooking.