Creamy Mushroom Risotto

    45 min

    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.

    504 people made this

    Serves: 4 

    • 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
    • 190g rice
    • 1.25 litres vegetable stock
    • 1 teaspoon butter
    • 80g Parmesan cheese, grated

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. When the rice has finished cooking, stir in the butter and Parmesan cheese and remove from heat. Serve hot.

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    Reviews in English (259)

    5 patient with adding the broth and it turns out PERFECT. I used chanterelle and baby bella mushrooms.  -  20 Sep 2012


    l love risotto so it was on a winner before l made it l grated the garlic and kept it in instead of taking it out easy to follow recipe and turned out just how it was supposed to so much better than shop bought definitely one to keep and will be included in my weekly menu from now thank you for sharing  -  05 Jul 2017


    Very nice! I'm not a big lover of risotto but the whole family enjoyed this one. I swapped the veg stock for chicken stock but still turned out lovely.  -  30 Dec 2015