Mushroom Risotto Recipe

10m prep

50m cook

4 servings

1½ cups of Aborio Rice

Olive oil

2 cloves of garlic

15g dried mixed mushrooms

1.5L vegetable stock

Oyster mushrooms torn or sliced

40g parmesan cheese

Large knob of butter

Fresh flat leaf parsley, chopped

Lemon wedge to serve

Step 1

Heat oil in a large pot over medium heat, add the fresh mushrooms and cook until golden.

Step 2

Remove mushrooms from the pot and set aside, add a little more oil and stir in garlic, dried mushrooms and rice, cooking for 1 minute.

Step 3

Add 200ml of vegetable stock and turn the heat down to a simmer. Continually stir the rice allowing the stock to absorb.

Step 4

Add the rest of the stock gradually while stirring until the rice becomes thick and creamy. This will take around 15 minutes. Continue to add stock until the rice is soft but with a slight bite.

Step 5

Add the cooked mushrooms back into the pot and stir them through.

Step 6

Add parmesan cheese and butter, folding through until the mixture becomes rich and silky.

Step 7

Remove from heat, stir in chopped parsley and serve with a squeeze of lemon.