This creamy, earthy dish is the perfect comfort food for a cold winter night. It’s also surprisingly easy to make, and can be tailored to your liking with different types of mushrooms. Just be sure to use a good quality stock, and don’t forget the parmesan!
Ingredients
- 1 tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 200g mushrooms, chopped
- 1 cup Arborio rice
- 4 cups vegetable stock
- 1/2 cup parmesan cheese, grated
- Salt and pepper, to taste
Method
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened.
- Add the mushrooms and cook for 5 minutes, until they’re starting to brown.
- Stir in the rice and cook for 1 minute, until evenly coated.
- Add the stock, 1 cup at a time, stirring constantly until each cup is absorbed. This will take about 20 minutes.
- Stir in the parmesan cheese and season with salt and pepper to taste.
- Serve immediately.
Potential changes & improvements
There are endless possibilities when it comes to tweaking this recipe. Use different mushrooms, swap out the parmesan for another type of cheese, add some greens, or even throw in some bacon or sausage. Get creative and make it your own!
What other food it works well with
This risotto pairs well with a simple green salad and a glass of white wine.
Common Mistakes
One of the most common mistakes people make when making risotto is not stirring it constantly. This will result in a sticky, clumpy mess. Another mistake is not using enough stock, which will make the risotto too dry. Be sure to add the stock slowly and stirring continuously until it’s all been absorbed.
Nutritional Information
This recipe is vegetarian and gluten-free. It is also high in protein and low in fat.
Allergens
This recipe contains dairy. For a vegan version, simply omit the parmesan cheese.