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.
- 1tsp 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.
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 1tbsp of finely grated Parmesan or Cheddar cheese.
Learn the perfect way to make rice with our handy how to cook rice guide.