Mushroom Risotto

Rug up with a bowl of cosy mushroom risotto in a garlic and white wine sauce with a hint of lemon. This is one pot, simple dinner perfection.

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Course: Dinner, Main Course

Cuisine: Italian

Keyword: Italian, Italian food, Lemon, Mushroom Risotto, Risotto, Thyme, White wine

Total Time: 30

Servings:

Slice mushrooms. Trim and slice green onions. Mince garlic.
400 g button mushrooms, ½ bunch green onions, 4 cloves garlic
Place stock in a saucepan or pot over medium heat. You can use powdered or packet stock.
6 cup vegetable stock
Heat a deep lidded frying pan or casserole dish over medium heat and add butter. Juice lemon into the pan.
60 g butter, 1 lemon
Add mushrooms, onion, garlic and dried thyme and cook for 3-4 minutes, or until mushrooms develop a nice colour.
400 g button mushrooms, ½ bunch green onions, 1 teaspoon dried thyme, 4 cloves garlic
Add white wine and reduce, then add rice, stirring so all grains are coated.
1.5 cup arborio rice, ⅓ cup dry white wine
Ladle hot stock from the saucepan into the rice mixture a cup at a time, stirring every so often so the rice absorbs the stock. Repeat until all stock has been stirred in, which should take about 15 mins.
6 cup vegetable stock
Take the casserole dish off the heat and place a lid on for 5-10 mins, without lifting it. Leave to absorb until it's time to serve it. Meanwhile, finely grate parmesan.
60 g parmesan cheese
To serve risotto, season to taste (it will benefit from a good amount of salt and pepper here), then top with parmesan.
½ teaspoon salt and pepper, 60 g parmesan cheese