Warming Mushroom Risotto
This mushroom risotto is full of rich flavours that are perfect for a simple warming meal on a rainy autumn night.
Ready In
35 minutes
Cooking Time
25 minutes
Prep Time
10 minutes
Serves
6
For the risotto:
1 onion, finely chopped
250 g pack chestnut mushrooms, sliced
120 g pack shiitake mushrooms, roughly chopped
300 g arborio rice
1-litre stock, made with 1 vegetable stock cube
320 g baby leaf spinach
25 g parmesan shavings
Fresh parsley, to serve
- Cover the porcini mushrooms with 200ml hot water and leave to soak for 10 minutes. Meanwhile, add the onion to the pan and cook for 5-6 minutes until soft.
- Add the chestnut and shiitake mushrooms and cook for 3-4 minutes until beginning to turn golden. Stir in the rice and cook for a minute until all the grains are coated in the mixture.
Drain and reserve the water from the porcini mushrooms. Over a medium heat, add a ladle of the porcini liquid, and allow to simmer gently for a few minutes until the rice has absorbed the liquid. Repeat, and when the porcini liquid is finished, continue this process with the stock for about 10 minutes. The rice will be plump and just tender.
To serve, stir through the soaked porcini mushrooms, spinach and most of the parsley. Sprinkle with the parmesan shavings and reserved parsley to garnish.
