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Risottos make an easy one-pot family meal and this mushroom variety is a great way to eat vegetarian without compromising on flavour.

Creamy Mushroom Risotto

  • Preparation: 10 min
  • Cooking: 40 min
  • Ready in: 50 min



  1. Warm the vegetable stock and 1 cup of water in a pan over high heat until the mixture is almost at boiling point. Now remove from the heat.
  2. Heat 1 tablespoon of oil in a large pan over medium to high heat. Cook the onion for approximately 5 minutes or until transparent.
  3. Stir in the rice until well coated followed by the wine, and cook for 1 minute or until the wine has evaporated.
  4. Add 1 spoonful of the stock mixture and stir gently until the stock has been absorbed. Continue adding the stock 1 spoonful at a time until it is all absorbed. The rice should be just cooked by this stage.
  5. Heat the remaining oil in a frying pan over medium heat. Cook the garlic for around 3 minutes until it’s golden in colour. Transfer to a plate. Then cook the mushrooms in the butter for around 5 minutes or until tender. Transfer them to another plate.
  6. Now return one-quarter of the mushrooms to the pan. Add the parsley and garlic, season and mix gently to combine. Put aside to garnish your risotto.
  7. Stir the remaining mushrooms and Parmesan into the risotto. Cover and set aside for 2 minutes.
  8. Serve individual portions onto plates and top with the garlicky mushrooms. Season with pepper to taste and enjoy!