Need a recipe for a quick weeknight dinner? This mushroom risotto will be a life changing discovery!
Risotto is an Italian, creamy rice dish. This particular version uses mushroom and takes only thirty minutes.
The way risotto is made is by slowly adding in stock to a toasted rice to cook the rice. Eventually when all the stock is absorbed, the risotto is done and you can serve it.
This Mushroom Risotto is SO good! It is, creamy, buttery, cheesy, rich, filled with mushrooms, perfectly cooked, and so delicious!
This risotto is perfect for any weeknight dinner!
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #andrettistaste on Instagram. Enjoy!
EASY MUSHROOM RISOTTO
Prep time
Cook time
Total time
This mushroom risotto is perfect for any weeknight dinner.
Author: Andres
Recipe type: Dinner
Cuisine: Italian
Serves: 4
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 225g chestnut mushrooms, sliced
- 350g arborio rice
- 150ml dry white wine
- 1.2 litres stock
- 2 tbsp chopped fresh parsley
- 25g butter
- salt and black pepper
- grated parmesan
Instructions
- Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
- Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
- Stir into the risotto the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.
Notes
Adapted from https://www.bbc.co.uk/food/recipes/reallyeasymushroomri_70240