Mushroom Risotto


Ingredients (for 2ppl):

Main Ingredients:

  • 1 large white onion
  • 1 stick of celery
  • 10g dried porcini mushrooms
  • 300g mixed mushrooms
  • 160g risoto rice
  • 80ml of white wine
  • 1 chicken stock cube + 1 litre of water
  • Small bunch of fresh thyme
  • Large knob of butter
  • 40g chunk of parmesan cheese
  • 1/2 a lemon
  • 1/2 a small bunch of flat leaf parsley

Goes Well With:

  • Salad


  • Food processor
  • Large non stick saucepan


Prepare (10min):

  1. Put the onion, celery and porcini mushrooms into a food blender until finely chopped
  2. Finely chop the thyme and parsley and juice half a lemon
  3. Chop all the mushrooms into small chunks
  4. Grate the parmesan
  5. Boil 1 litre of water and add the stock cube and stir

Cooking (23min):

  1. Put everything from the food processor into a medium-high heat saucepan with a couple of lugs of oil, stir for 1 minute
  2. Add mushrooms and stir for 2 minutes
  3. Add the risotto rice, turn down to medium heat and stir for 30 seconds
  4. Pour in the wine and stir until wine is absorbed, season with salt and pepper (roughly 30 seconds)
  5. Start adding the chicken stock a bit at a time, keep adding stock every minute for 18 minutes so the rice doesn't dry out (totalling near 2 litres, second litre will be plain boiled water)
  6. Near the end of the 18 minutes add the thyme, butter, 1/2 the parmesan and lemon juice, season with salt and pepper
  7. Once served sprinkle over the parsley and remaining parmesan