Risotto is a super comforting and hearty meal. It requires some time and attention to make but is well worth the effort—the creamy rice dish pairs perfectly with savory mushrooms. You can use whichever mushrooms you prefer, and add any extra veg that you’d like. This recipe can easily be doubled to feed a crowd and is great for a weekend evening meal.
Ingredients
(Serves 2)
- 1 cup of mushrooms
- 1 large white onion
- 2 cloves garlic
- 1 cup risotto rice
- ½ cup dry white wine
- 1 cup vegetable stock
- ¼ cup grated parmesan
- Fresh parsley, to serve
Instructions
- Chop the onion, mushrooms, and garlic.
- In a large pot, heat some oil and then add the onion.
- Fry for 5-10 minutes until softened.
- Add the mushrooms and garlic and continue to fry for another 5-10 minutes.
- Add the rice and stir through for a few minutes.
- Add the wine and increase the heat.
- Stir constantly until the wine has been absorbed.
- Add ⅓ of the stock and stir constantly until it’s absorbed.
- Repeat the above step until all the stock is absorbed into the rice.
- Once the rice is cooked and the liquid has been absorbed the risotto should have a creamy consistency.
- Remove from the heat and add the parmesan, stirring until it’s melted into the risotto.
- Serve immediately with some fresh parsley scattered over.
