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Creamy Mushroom Risotto
Delicious mushroom risotto made with vegetable stock, cream and a variety of fresh vegetables. Serve as a side dish or filling main course.
Ingredients
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
Directions
Preparation:10min ›
Cook:35min ›
Extra time:45min ›
Ready in:1hour30min
- 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.
- 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.
- 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.
- When the rice has finished cooking stir in the butter and Parmesan cheese then remove from heat. Serve hot.
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Reviews and Ratings
Global Ratings:
(377)
Reviews in English (262)
Excellent rice dish. Must mention that you must use Arborio rice in order to achieve maximum creaminess! I substituted chicken instead of vegetable broth and omitted the celery. My friends raved all the same. - 24 Oct 2002 (Review from Allrecipes USA and Canada)
I made this for a dinner party, and it makes way more than four servings! All of it was eaten, though, and everyone thought I was magic or something. I did used skim milk and fat free half and half instead of whole milk and heavy cream, and it was plenty rich and creamy. Definitely worth the effort if you want to impress a date or a dinner party! - 21 Jan 2003 (Review from Allrecipes USA and Canada)
A good recipe overall. Use half the cream. The 5 cups of broth are more of a maximum amount you will need - use common sense and stop adding broth when the rice is cooked. I used chicken broth instead and added chicken. - 07 Aug 2003 (Review from Allrecipes USA and Canada)