Mushroom Risotto

This is a super quick risotto and tastes so creamy and yummy. I usually make it for dinner for all of us and we have a bit left over for Arya’s lunch the next day.

I like serving the risotto with a salad and some garlic bread. The quantities below make about three adult portions.

Yield: 3

Prep Time: 10 mins

Cook Time: 25 mins


  • 250g risotto rice
  • 200g mushrooms, finely sliced
  • 1 litre of boiling hot water
  • 1 medium onion, finely chopped
  • 30g unsalted butter
  • 2 chicken stock cubes (10g each)
  • 5 cloves of garlic, grated or crushed
  • 2 tbsp olive oil
  • grated parmesan cheese
  • couple of twists of black pepper (optional)


  1. In a large pan add the butter and olive oil and heat on a medium heat.
  2. Once the butter has melted add the chopped onion and gently fry until clear and very slightly brown.
  3. Add in the garlic and fry for a further minute. You may need to lower the heat to prevent it burning and sticking to the base of the pan.
  4. Add the risotto rice and mix ensuring it is coated in the onion-garlic mix.
  5. Then add in the the mushrooms and keep stirring to ensure all the mushrooms cook.
  6. After approximately 3-4 minutes, once the mushrooms are soft add the water and stock cubes and mix well.
  7. Bring to a boil and then simmer for 25 minutes stirring frequently. The risotto rice should be soft and the consistency should not be too dry or too runny.
  8. Serve with grated parmesan cheese and black pepper (if using) on top.


I prefer using baby bella mushrooms as they provide a richer and more intense flavour.

If the risotto is drying out or sticking the base of the pan you can add add more hot water, just add a little at a time and stir.

Using low sodium chicken stock cubes would be ideal. If you can make your own chicken stock that would be better!

Vegetable stock can be used alternatively.

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