Mushroom Risotto

Use fresh ingredients to create a delicious vegetarian friendly mushroom risotto.

Rating 5
  • Serves 2
  • Cooking Time 40 mins
  • Preparation Time 5 mins


  • A Handful of Chestnut Mushrooms, Chopped but left Chunky
  • Arborio Rice, Half a Packet
  • Vegetable Stock Cube
  • Boiled Water and Cold Water, Approx 4-5 Pints
  • 1 Clove of Garlic
  • 1 Onion, Sliced
  • Tablespoon of Olive Oil
  • A Knob of Butter
  • Salt and Pepper to Season
  • Parmesan Cheese According to Taste 



  • Frozen Peas, Sweetcorn
Mushroom Risotto


1. Using a large pan, fry the onion and garlic in the olive oil until slightly golden

2. Add the rice and the butter and stir so that rice is well coated

3 Dissolve the stock cube in a pint of boiled water and add to the pan

4. Stir

5. Add the mushrooms and salt and pepper and keep stirring

6. Add more water and any additional ingredients and keep stirring

7. Keep stirring and adding water until the rice is soft. It should have a thick, moist glossy consistency

8. Serve warm with a sprinkle of Parmesan on top, and enjoy!

Recipe provided by Merryhill Mushrooms

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