Really easy mushroom risotto
HB-3143 · Hand-built original · Italian
This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g fibre and 1.96g salt.
ItalianMain course1 hrServes 4480 kcalVegetarianGluten-freeEgg-free
Main ingredient: mushroom
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:4quantities adjust to match
Ingredients
- 1 Tbsp dried porcini mushrooms
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- (8 oz) chestnut mushrooms, sliced
- (12 oz) arborio rice
- (1/4 pint) dry white wine
- (2 pints) hot vegetable stock
- 2 Tbsp chopped fresh parsley
- (1 oz) butter
- Salt and freshly ground black pepper
- Freshly grated Parmesan, to serve
Method
- Soak the porcini in 1 cup hot water for 15 minutes. Drain, reserving the soaking liquid, and chop the mushrooms. Keep the stock hot in a separate pan over low heat.
- Heat the oil in a large pan and cook the onion for 5 minutes until soft. Add the garlic, chestnut mushrooms, and chopped porcini and cook 4 to 5 minutes until the mushrooms release their liquid and begin to color.
- Stir in the rice and cook 1 to 2 minutes until the grains look translucent at the edges. Pour in the wine and stir until absorbed.
- Add the strained porcini liquid, then add the hot stock a ladleful at a time, stirring often and letting each addition be absorbed before adding the next. Continue for 18 to 20 minutes until the rice is creamy and just tender with a slight bite.
- Remove from the heat, beat in the butter, and season well. Cover and rest 2 minutes.
- Stir in the parsley and serve in bowls with plenty of Parmesan.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
480kcalCalories
10gProtein
75gCarbs
12gFat
3gFibre
4gSugars