Main Dishesdeliciouslyella
Easy Mushroom Risotto
This mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●wooden spoon
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Finely dice the onion, garlic and celery.
onion1garlic4 cloves
2
Place them into a large saucepan with a drizzle of olive oil and lots of salt and pepper. Let them sauté, until soft, for ⏱️ 5-10 minutes, stirring occasionally.
drizzle of olive oil
3
Boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about ⏱️ 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).
4
Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
garlic4 clovesonion1
5
Keep stirring the rice as it cooks, adding more stock gradually.
6
Finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté.
7
⏱️ 10 minutes or so before the rice is cooked, add the sliced mushrooms.
8
Then cut the other half of the mushrooms into big chunks (I normally half or quarter them) and sauté.
9
Stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.
lemon1spinach4 oznutritional yeast2 tablespoons
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