Alive and Cooking

Mushroom Risotto

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(Serves 2-4)

500g button mushrooms
½ brown onion, finely chopped
1 clove of garlic
½ stick of celery, finely chopped
1 glass white wine
300g Arborio rice
1 litre vegetable stock
½ cup shaved Parmesan cheese
Splash of extra virgin olive oil
¼ bunch lemon thyme
20g butter


Finely chop half of the mushrooms and finely slice the other half.

In a hot pan, splash extra virgin olive oil. Toss in the rice and toast for 2 minutes whilst stirring. Remove from pan.

Re-heat the pan with a splash of extra virgin olive oil. Toss in the sliced mushrooms and fry for 2 minutes. Add the finely chopped mushrooms, onion, celery and garlic and fry until softened, then stir in the rice.

De-glaze the pan with white wine then stir in a ladle of warm stock and stir until absorbed. After 5 minutes, add the lemon thyme.
Continue adding stock and constantly stirring until all the stock is used. Turn off the flame and cover with a lid and allow to sit for 5 minutes.

Stir through butter and season with pepper. Serve with lots of shaved Parmesan, fresh lemon thyme and a good drizzle of extra virgin olive oil.

Mushroom Risotto