Mushroom Risotto

Preparation Time : 5 mins

Cooking time : 40 mins

Ingredients - to feed 2-3

Handful of chestnut mushrooms, chopped but left chunky

Arborio rice, half a packet

Vegetable stock cube

Boiled water and cold water, approx 4-5 pints

1 clove of garlic

1 onion, sliced

Tablespoon of Olive Oil

Knob of butter

Salt and pepper to season

Parmesan cheese according to taste


Frozen peas, sweet corn


1. Using a large pan, fry the onion and garlic in the olive oil until slightly golden

2. Add the rice and the butter and stir so that rice is well coated

3 Dissolve the stock cube in a pint of boiled water and add to the pan

4. Stir

5. Add the mushrooms and salt and pepper and keep stirring

6. Add more water and any additional ingredients and keep stirring

7. Keep stirring and adding water until the rice is soft. It should have a thick, moist glossy consistency

8. Serve warm with a sprinkle of Parmesan on top, and enjoy!

Authored by: Kieran