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.
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)
- In a large pan add the butter and olive oil and heat on a medium heat.
- Once the butter has melted add the chopped onion and gently fry until clear and very slightly brown.
- 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.
- Add the risotto rice and mix ensuring it is coated in the onion-garlic mix.
- Then add in the the mushrooms and keep stirring to ensure all the mushrooms cook.
- After approximately 3-4 minutes, once the mushrooms are soft add the water and stock cubes and mix well.
- 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.
- 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.