Name: Mushroom Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: British
Ingredients: 200g arborio/white rice White Rice; 1 onion Onions; 250g chestnut mushrooms Mushrooms; 2 tsp olive oil Olive Oil; 20g butter Unsalted Butter; 40g Parmesan Parmesan (grated); 1 vegetable stock cube Vegetable Stock Cubes

🛒 Ingredients

Ingredient	Amount	Calories
White Rice	200g arborio/white rice	700 kcal
Onions	1 onion	36 kcal
Mushrooms	250g chestnut mushrooms	37.5 kcal
Olive Oil	2 tsp olive oil	88.4 kcal
Unsalted Butter	20g butter	148.8 kcal
Parmesan (grated)	40g Parmesan	172.4 kcal
Vegetable Stock Cubes	1 vegetable stock cube	22.1 kcal

👨‍🍳 Method

1Heat stock (vegetable cube dissolved in 800ml boiling water) in a saucepan, keep warm.
2In a wide pan, heat butter and olive oil over medium heat.
3Fry onions and garlic for 5 minutes until soft.
4Add sliced mushrooms and cook until golden, about 8 minutes.
5Add white rice and stir to coat in the butter.
6Add warm stock one ladle at a time, stirring constantly until absorbed before adding the next.
7Continue for 20–25 minutes until rice is creamy and cooked through.
8Remove from heat, stir in Parmesan and a knob of butter.
9Season generously and serve immediately.

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