Mushroom and Parmesan Risotto
Mushroom and Parmesan Risotto
Savoury and cheesy. Sublime vegetarian dish for dinner parties. You can substitute Romano cheese for Parmesan and shiitake for portobellos.
Ingredients
Serves: 6
- 40g butter
- 2 cloves chopped fresh garlic
- 2 cups sliced portobello mushrooms
- 40g butter
- 2 cups (370g) Arborio rice
- 5 cups (1 1/4 litres) vegetable stock
- 2 cups (230g) freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- In a large frypan over medium-high heat, melt 40g butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms a bit. Set aside.
- Meanwhile, melt 40g butter in a large saucepan over medium heat. Stir in rice and cook for 1 to 2 minutes. Slowly add vegetable stock 1/2 cup (125ml) at a time, stirring frequently and allowing all the liquid to be absorbed before adding more stock. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese and season with salt and pepper to taste.
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Reviews and Ratings
Global Ratings:
(38)
Reviews in English (32)
I used chicken stock and this was really yum with some crumbed chicken strips. Nice easy recipe - 20 Jun 2013
I made this recipe with shiitake mushrooms. It was rich and delicious. It took a lot longer than 20 minutes to cook the rice, though! - 04 May 2010
This was a great tasting dish! However, I think it tasted better before I added all of the parmesan (even though I am a HUGE cheese fan). Next time, I'll try it with half the cheese. It seemed to dry it up and make it too salty. Other than that, it was great!! - 28 Dec 2004 (Review from Allrecipes USA and Canada)
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