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mushroom risotto

4.6

(31)

www.taste.com.au
Your Recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Cost: $8.66 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Heat the stock and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.

Step 2

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 5 mins or until tender. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.

Step 3

Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic, stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms in the butter, in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of the mushrooms to the pan. Add the garlic and parsley. Season and toss to combine. Reserve to garnish the risotto.

Step 4

Stir the plain mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.

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