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Mushroom Risotto

  • Serves: 4
  • Prep: 10 minutes
  • Cook: 30 minutes

    • 300g risotto rice
    • 10g dried porcini mushrooms
    • 125g shitake mushrooms
    • 250g chestnut mushrooms
    • 1 stick celery
    • 1 ¼ pint vegetable stock
    • 1 onion
    • 1 garlic clove
    • 10g unsalted butter
    • 20g grated parmesan
    • ½ TBSP olive oil
    • Salt & pepper


    1. Soak the porcini mushrooms in a bowl full of boiling water & leave to the side for 10 minutes
    2. Peel & finely chop the garlic, onion & celery. Cut the chestnut and shitake mushrooms into chunky pieces
    3. Place a large pan over a high heat & add oil to warm before adding in onion and garlic. Fry for 3 minutes before adding in the celery along with the chestnut and shitake mushrooms
    4. Remove the porcini mushrooms and cut in half before adding to the pan
    5. Fry for a further 2 minutes before adding in the dry rice for 2 minutes
    6. Turn down the heat & start adding in the stock 1 ladle at a time and waiting for the rice to absorb the liquid before adding in the next ladle of stock
    7. Once the rice is almost cooked and the stock has been used add the butter and sprinkle over the parmesan, salt & pepper to taste

    NUTRITIONALS:(per serve)
    KCAL 336 | PROTEIN 10G | CARBS 70G | FAT 4G