Simple Creamy Mushroom Risotto, Perfect for Meat Free Monday!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is a great substitute.

Add 3 tablespoons of unsalted butter and 1 tablespoon of olive oil to a large frying pan and heat over medium heat until the butter melts.

Add in a finely diced onion to the pan and cook for about 3 minutes, stirring often until softened.

Add 400 grams of thickly sliced mixed mushrooms and fry for about 4 to 5 minutes until softened.

Add in 2 cloves of minced garlic and cook for a further minute.

Add 300 grams of uncooked arborio rice and stir it all together.

Add in 150 milliliters of white wine and cook for about 2 to 3 minutes, stirring regularly until that wine is almost fully absorbed into the rice.

Start adding 1.2 liters of hot chicken stock a good splash or ladle at a time, stirring together and allowing the stock to fully absorb before adding the next ladle.

Continue this process until the rice is tender, which should take about 17 to 20 minutes for all of the stock to be absorbed.

Taste the risotto and add a little pinch of salt if needed, along with half a teaspoon of black pepper, and stir together.

Finally, add in 75 grams of grated Parmesan and a good squeeze of about 1 tablespoon of fresh lemon juice, stirring it all together.

Serve topped with extra grated Parmesan, some black pepper, and fresh herbs such as thyme or fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens