Follow our cook along video

A creamy and comforting rice dish, mushroom risotto is cooked with vegetable stock, butter, cheese and a mix of mushrooms.

Ingredients:

• 1 onion
• 1 punnet of mushrooms
  
• Vegetable stock cube
• 400g risotto rice
  
• 2 cloves of garlic
  
• Hard cheese e.g. Parmesan 
• Fresh parsley (optional)

Seasoning from the store cupboard: olive oil (can be substituted with vegetable or sunflower oil in a pinch), stock cube (vegetable or mushroom), salt and pepper.

Method:

Make sure your areas is clean and tidy and wash your hands before your start.

1. Give the mushrooms a quick, gentle wash – you don’t want them absorbing lots of liquid.
2. Peel the mushrooms. The skins give extra flavour and colour to the stock.
   
3. Add skins to a vegetable or mushrooms stock cube and add boiling water until the total volume is 2 pints (about 950ml). Leave the skins in the stock to infuse. Add a dash of miso for an extra umami hit.
   
4. Finely dice the onion. Finely chop or grate 2 cloves of garlic.
   
5. Slice the mushrooms.
   
6. Add garlic to two tablespoons of cold oil in a frying pan. Adding garlic to cold oil helps avoid the garlic burning.
   
7. Add the diced onion and cook until soft and translucent.
   
8. Add mushrooms and cook until they start to soften.
   
9. Season with salt. Adding salt at the start of cooking means you will need less, and you get a better taste.
   
10. Add rice and coat with the content of the pan.
    
11. Slowly add the hot stock, adding a ladle at a time and letting the rice soak up the liquid before adding more. Stir constantly.
12. Rice should be cooked 'al dente' after 20 minutes. If too hard for your taste, simply add more stock until you get the consistency you like.
    
13. Taste and adjust seasoning, add black pepper if desired. For an extra one of your five a day, frozen peas can be added to the rice mixture while adding the stock.
    

Serving suggestion:

• Finish with a drizzle of olive oil, fresh parsley and cheese, serve with a mixed salad or garlic bread.
• Only reheat rice once – ideally cook and eat straight away. 
  

See more of our recipes here.