Using our easy mushroom risotto recipe this dish will quickly become a mid-week family staple in no time.
This easy mushroom risotto recipe is sure to become a firm family favourite in no time at all. To make this mouth-watering easy mushroom risotto, all you need is the correct rice and a bit of patience! Risotto recipes are perfect for a filling winter warmer or as a side portion with a summer salad and plenty of fresh vegetables. The creamy Italian rice dish always feels like an indulgent treat and has a reputation for being difficult to make. But it’s actually super easy once you know how to do it. The trick is to sauté your fillings and rice in some oil and maybe a splash of white wine and then add in the stock bit by bit so that the rice cooks slowly.
Watch how to make Easy mushroom risotto
- 1tspn vegetable oil
- 1 bunch spring onions, trimmed and chopped
- 300g risotto rice
- 1 garlic clove, crushed
- 200g mushrooms, sliced
- 900ml hot vegetable stock
- 75g frozen peas, thawed
- Ground black pepper
Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.
Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.
Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed. Serve.
Top tip for making Easy mushroom risotto
Look out for proper risotto rice at the supermarket to give a good texture - arborio or Carnaroli rice are the best types. You can sprinkle each serving with 1tbsp of finely grated Parmesan or Cheddar cheese.