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Mushroom Risotto

Mushroom Risotto


For 4


  • 2 tsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 225 g white button mushrooms or portabellinis
  • 1 cup(s) vegetable stock
  • 1 handful(s) fresh parsley
  • 2 tbsp margarine
  • 1 tsp parmesan cheese

Mushroom Risotto Method

    1. Soak the mushrooms in hot water for 10 minutes, then drain well. 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.
    2. Add the mushrooms and fry for a further 2-3 minutes, until browned.
    3. Stir in the rice and coat in the oil. 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.
    4. Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley and margarine.
    5. Serve with freshly grated Parmesan
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