This mushroom risotto is perfect for any weeknight dinner.
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
Recipe by Andretti's Taste at https://andrettistaste.com/easy-mushroom-risotto/