Mushroom Risotto

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This works great with any mix of mushrooms, particularly the range you can find when shopping in Spain. It also tastes great if asparagus is substituted for the mushrooms.

Mushroom Risotto

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy


  • 250g mixed mushrooms, chopped
  • 1 litre of chicken stock
  • 2 tbsp olive oil
  • 1 finely chopped onion
  • 2 garlic cloves chopped
  • 300g round or risotto rice
  • 175ml white wine
  • 25g butter
  • 50g grated parmesan


  1. Heat the oil and fry the onions and garlic gently for 5 minutes, stir in the mushrooms, season with salt and pepper and cook for 8 minutes. Add the rice to the pan and cook for 1 minute, then add the wine and a third of the stock. Simmer the rice stirring often until almost all of the liquid has been absorbed, then add the next third of stock and repeat until all of the stock is absorbed. If the rice is still not fully cooked at this stage add a little water. When the rice is cooked, remove the pan from the heat, stir in the butter and the parmesan cheese. Cover and leave for 2 minutes then stir and serve.

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