This easy mushroom risotto is a great vegetarian option that can be adapted to include your favourite vegetables.
This creamy, Italian mushroom risotto is a dish that always feels like an indulgent treat. Risotto has a reputation for being difficult to make, but other than a need to tend to it, it's actually a remarkably simple, one-pot dish. The trick, for a creamy but never stodgy risotto, is to add the stock in stages and stir often. A vegetarian favourite, you can experiment by adding different types of mushrooms and cheese, for added flavour.
- 1 tsp vegetable oil
- 1 bunch spring onions, trimmed and chopped
- 300g risotto rice
- 1 garlic clove, crushed
- 200g mushrooms, sliced
- 900ml hot vegetable stock
- 75g frozen peas, thawed
- Ground black pepper
- Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.
- Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.
- Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
- Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed. Serve.
How to make easy mushroom risotto
Top tips for making easy mushroom risotto
Look out for proper risotto rice at the supermarket to give a good texture - arborio or Carnaroli rice are the best types. You can sprinkle each serving with 1 tbsp finely grated Parmesan or Cheddar cheese.
Learn the perfect way to make rice with our handy how to cook rice guide.
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Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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