Mushroom risotto

Risotto is a great dish to use small amounts of fresh vegetables you have left when it’s just too  little to cook anything else with it(or bacon or cheese or pretty much anything you could possibly serve with rice). In this case, it is a great way to use March’s VotM, the mushroom. This mushroom risotto is not only yummy, it is also sooo easy to make. But you really have to be in the kitchen all the time until it is done – it only takes about half an hour total though, including preparations. 

Mushroom risotto


Mushroom risotto 4


Mushroom risotto 5


Mushroom risotto

What you need: 

1 small onion
2 cloves of garlic
3 tbsp olive oil
150g Arborio Rice
100ml white wine
600ml vegetable broth
black pepper
1 tbsp butter
Parmesan cheese

What you do:
In a saucepan, heat the broth and keep it warm over medium heat. Wash and slice the mushrooms, chop up the onion and garlic cloves.

Heat a large skillet to high heat. Let the mushrooms brown in it, stirring occasionally. Add a little salt and pepper and set aside.

Heat the olive oil in a saucepan over medium-high heat. Add the onion and let it brown, add the garlic after two minutes and stir. After a a minute or so, add the rice and mix to coat every grain with fat. Add the wine and stir constantly until it is fully absorbed. Add a small amount of broth (I divide the 600ml into 6 or 8), stir well and let the rice absorb all of the liquid, then add the next part. The process should take about 15-20 minutes, the rice should be al dente (not hard, not too soft). Turn off the heat, add the mushrooms, butter, Parmesan (as much as you personally like) and a little pepper. Serve immediately!



The broth has to be hot to keep the cooking process going when you add it to the rice, so don’t let it cool (also don’t let it boil). Everytime you add broth, stir well – stirring creates the creamy texture you want to achieve because it loosens the starch molecules from the outside of the rice grains.

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