Mushroom Risotto

Looking for a tasty, comforting supper dish? Our mushroom risotto is perfect – rich, satisfying & delicious.

  • 30g dried mixed mushrooms
  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1-2 garlic cloves, peeled & crushed
  • 150g Arborio rice
  • 100mls dry white wine
  • 250mls hot vegetable stock
  • small handful chopped parsley
  • a knob of butter
  • salt & freshly ground black pepper
  • Parmesan shavings
  • A few snipped chives
  • Dean's Cheese Oat Nibbles & Chive

Follow these steps

  • Soak the mushrooms in boiled water for 20 minutes then drain, reserving about 300mls of the soaking liquor.
  • Heat the olive oil in a large saute pan - add the chopped onion and cook gently until softened but not browned.
  • Roughly chop the soaked mushrooms and add to the pan along with the garlic - stir well. Add the rice to the pan and continue to cook gently for a few minutes.
  • Turn up the heat and add the wine, stirring continuously until the wine is absorbed.
  • Continue stirring, adding the hot vegetable stock a little at a time followed by the soaking liquor, until the risotto is thick and creamy and the rice is tender with just a little bite to it.
  • If the rice is a little chalky in the middle, add a little more hot vegetable stock and cook for a couple of minutes longer. Add the butter and chopped parsley.
  • Check seasoning.
  • Serve in warm bowls with a few snipped chives & parmesan shavings sprinkled over.
  • Add a few Dean’s Cheese Oat Nibbles & Chive on the side.
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