Creamy Mushroom Risotto

    Creamy Mushroom Risotto


    318 people made this

    Delicious mushroom risotto made with vegetable stock, cream and a variety of fresh vegetables. Serve as a side dish or filling main course.

    Serves: 4 

    • 1 tablespoon olive oil
    • 3 small onions, finely diced
    • 1 clove garlic, crushed
    • 1 teaspoon fresh parsley, finely diced
    • 1 teaspoon celery, finely diced
    • 1 pinch salt and pepper, to taste
    • 1 1/2 cups fresh mushrooms, sliced
    • 1 cup (250ml) whole milk
    • 1/4 cup (60ml) thickened cream
    • 1 cup (185g) rice
    • 5 cups (1 1/4 litres) vegetable stock
    • 1 teaspoon butter
    • 1 cup (155g) Parmesan cheese, grated

    Preparation:10min  ›  Cook:35min  ›  Extra time:45min  ›  Ready in:1hour30min 

    1. Heat olive oil in a large frypan over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned.
    2. Remove garlic and stir in the parsley, celery, salt and pepper. Cook until celery is tender then add the mushrooms. Reduce heat to low and continue cooking until the mushrooms are soft.
    3. Pour the milk and cream into the frypan and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time until it is absorbed.
    4. When the rice has finished cooking stir in the butter and Parmesan cheese then remove from heat. Serve hot.

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