Dinner

Arborio Mushroom Risotto

A classic creamy risotto made with arborio rice, a medley of chestnut and closed cup mushrooms, white wine, and finished with Parmesan — elegant yet comforting.

StandardVegetarianGluten Free
358
kcal
9g
Protein
43g
Carbs
13g
Fat
£1.25
Per Serving
⏱ Prep: 10 min 🍳 Cook: 35 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Onions 1 onion 36 kcal
Mushrooms 300g chestnut mushrooms 45 kcal
Unsalted Butter 40g cold butter 297.6 kcal
Parmesan (grated) 40g Parmesan 172.4 kcal
White Wine (cooking) 100ml white wine 72 kcal
Arborio Rice 200g arborio rice 716 kcal
Chicken Stock 600ml chicken stock 90 kcal
👨‍🍳 Method
  1. 1Heat chicken stock in a saucepan and keep at a gentle simmer.
  2. 2In a wide, heavy-bottomed pan, melt butter with a little olive oil over medium heat.
  3. 3Add chopped onions and cook for 5 minutes until soft.
  4. 4Add sliced mushrooms and cook for 8 minutes until golden and any liquid has evaporated.
  5. 5Add arborio rice and stir for 1–2 minutes until the grains are glossy and coated.
  6. 6Pour in white wine and stir until absorbed.
  7. 7Add warm stock one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This takes 18–20 minutes.
  8. 8When rice is creamy and just tender, remove from heat.
  9. 9Stir in grated Parmesan and a knob of cold butter (this is the secret to creaminess).
  10. 10Season generously with salt and black pepper. Serve immediately with extra Parmesan.

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