About this recipe:The perfect mushroom risotto dish. Mushrooms are sauteed until soft, then simmered with vegetable stock, cream and a big helping of Parmesan cheese. Serve as a hearty main course.
1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped celery
salt and pepper to taste
100g fresh mushrooms, sliced
250ml full fat milk
4 tablespoons double cream
1.25 litres vegetable stock
1 teaspoon butter
80g Parmesan cheese, grated
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Method Prep:10min › Cook:35min › Ready in:45min
Heat olive oil in a large frying pan over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic and stir in the parsley, celery, salt and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to lowand continue cooking until the mushrooms are soft.
Pour the milk and cream into the frying pan and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice 250ml at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese and remove from heat. Serve hot.