Photo by Cristian Mihaila on Pexels
Wild Mushroom Risotto with Parmesan
Arborio rice risotto with sautéed wild mushrooms, onion and garlic, simmered in vegetable stock, finished with parmesan and thyme.
- 200 g arborio rice
- 300 g mixed wild mushrooms
- 1000 ml vegetable stock
- 1 medium onion
- 2 pieces garlic cloves
- 100 ml dry white wine
- 80 g parmesan cheese
- 40 g butter
- 2 tbsp olive oil
- 10 g fresh thyme
- 15 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Heat vegetable stock in saucepan and keep warm
- Step 2
Slice mushrooms and dice onion finely, mince garlic
- Step 3
Heat olive oil and half the butter in large heavy-based pan
- Step 4
Cook mushrooms over high heat for 5 minutes until golden, season and remove
- Step 5
Add remaining butter to pan, cook onion for 5 minutes until soft
- Step 6
Add garlic and thyme, cook for 1 minute
- Step 7
Add arborio rice, stir for 2 minutes until grains are coated
- Step 8
Pour in white wine, stir until absorbed
- Step 9
Add warm stock one ladle at a time, stirring constantly
- Step 10
Continue adding stock and stirring for 18-20 minutes until rice is creamy
- Step 11
Stir in cooked mushrooms and grated parmesan
- Step 12
Season with salt and pepper, garnish with fresh parsley
- Step 13
Serve immediately
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