This super basic mushroom risotto is part of my Italian week. My husband’s parents tend to cook a type of cuisine per week so they can use similar bases to make multiple dishes. So this week we have been having risottos, good ol’ ‘spag bol’ and pizza. This mushroom risotto, while simple and quick, is also pretty tasty.
Prep time 20mins
Cook time 30 mins
Serves 4 (approx. 379 calories per serve)
800ml vegetable stock
1 1/2 tbsp olive oil
1 onion, chopped finely
2 cloves of garlic, chopped finely
250g mushrooms of choice, sliced
230g arborio rice
2 sprigs parsley, chopped
parmesan, to serve
Prepare the vegetable stock and bring to the boil.
Meanwhile, heat the olive oil in a large pot and saute the onion and garlic until softened.
Add the mushrooms and after they have wilted, add the brandy and let it cook for a further 5 minutes or until the juices have come out of the mushroom.
Stir in the rice and gradually add the stock, stirring and letting the rice absorb the stock before you add more stock in.
Once the rice is cooked, season to taste and stir through the chopped parsley.
Serve with grated parmesan.
More Mushroom Recipes
- Creamy Mushroom Sauce
- Mushroom Medley Gnocchi
- Creamy Mushroom with Garlic Infused Carrots
- One Pot Chicken with Shiitake Mushrooms
- Mushroom Stuffed Capsicum