Quick and easy mushroom risotto

Jun 26, 2020
This mouthwatering meal is perfect for dinner! Source: Getty.

This super simple dish is absolutely ideal for a midweek dinner treat! Not only is it incredibly easy to whip up, but it’s also packed full of tasty flavours within that classically creamy risotto texture.

Risotto is a great dish to whip up whenever you get the time as it’s actually not as hard as you might think plus it’s generally a guaranteed crowd pleaser! With just a handful of ingredients whip this mouthwatering meal up in no time at all. Yum!

Ingredients

  • 1 litre salt-reduced vegetable stock
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 3 garlic cloves, finely sliced
  • 40g butter
  • 500g Portabella mushrooms, coarsely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 1 cup finely grated parmesan (or vegetarian hard cheese)

Method

  1. Heat the stock and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
  2. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 5 mins or until tender. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
  3. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic, stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms in the butter, in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of the mushrooms to the pan. Add the garlic and parsley. Season and toss to combine. Reserve to garnish the risotto.
  4. Stir the plain mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.

Sue's sassy!

She became a member of Starts at 60 and got access to amazing travel deals, free masterclasses, exclusive news and features and hot member discounts!

And she entered to win a $10K trip for four people to Norfolk Island in 2021. Join now, it’s free to become a member. Members get more.

email

Leave your comment

Please sign in to post a comment.
Retrieving conversation…
Stories that matter
Emails delivered daily
Sign up