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Mushroom Risotto

Mushroom Risotto


  • 6 cups (1 1/2 litres) chicken stock, divided
  • 3 tbsp olive oil, divided
  • 450g portobello mushrooms, thinly sliced
  • 450g white mushrooms, thinly sliced
  • 2 small onions, diced
  • 1 1/2 cups (280g) Arborio rice
  • 1/2 cup (125ml) dry white wine
  • 1 pinch sea salt to taste
  • 1 pinch freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives or parsley
  • 80g butter
  • 1/3 cup (70g) freshly grated Parmesan cheese


  1. In a saucepan, warm the stock over low heat.
  2. In another large saucepan warm 2 tablespoons olive oil over medium-high heat. Stir in the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.
  3. Add 1 tablespoon olive oil to frypan and stir in the onions. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden colour, pour in wine stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice and stir until the stock is absorbed. Continue adding stock 1/2 cup (125ml) at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat and stir in mushrooms with their liquid, butter, chives or parsley and parmesan. Season with salt and pepper to taste.

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