Easy Mushroom Risotto

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11 Ingredients

Number of servings

6tablespoons olive oil
2 onions, finely chopped
50grams butter
250grams chestnut mushrooms, roughly chopped
6 cloves garlic, grated or finely chopped
3 medium fresh medium-hot red chillies, deseeded and finely sliced
550grams risotto rice
3 cup hot mushroom stock
2teaspoons freshly ground black pepper
1 large handful fresh flat-leaf parsley, finely chopped
125grams Parmesan cheese, grated

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat the oil in a large cast-iron pan or other heavy based pan, add the onions, and cook over a medium heat for 5 minutes, or until soft and translucent. Add the butter, mushrooms, garlic, and chillies, combine well, and cook for a further 5 minutes, stirring constantly.

Step 2 of 3

Add the rice and stir well, then add 300ml of the stock and cook over a low heat, stirring occasionally, until the stock has been absorbed by the rice. Add more stock 150ml at a time - allowing each addition to be absorbed before adding the next - until the rice is cooked.

Step 3 of 3

Add the pepper, parsley, and half the Parmesan cheese, stir through, and serve with more Parmesan cheese on top.

Simple Mushroom Risotto

Difficulty

Licensed