Easiest Mushroom Risotto
Easiest Mushroom Risotto



  • 1 tbsp dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 225g chestnut mushrooms, sliced
  • 350g risotto rice
  • 150ml white wine
  • 1.2 litres hot veg stock
  • 2 tbsp fresh chopped parsley
  • 25g butter
  • Salt and pepper
  • Parmesan, to serve
  • Soak your porcini mushrooms in a bowl of hot water for 10 minutes. Drain and set aside. Heat the oil in a large saucepan, and add the onion and garlic to soften. Add the mushrooms and soften for 2-3 minutes.
  • Stir in the rice, and coat thoroughly with the oil. Pour in the wine and bring to a simmer, allowing the liquid to be completely absorbed by the rice. Add one ladleful of veg stock at a time, allowing it to be absorbed by the rice each time. Continue in this way until all the liquid has been absorbed, and the rice is plump and tender.
  • Roughly chop the porcini and add to the risotto. Add the parsley, butter, and salt and pepper. Stir well, and serve with grated parmesan.
30 mins
4 servings

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