Tasty mushroom risotto

    1 hour

    An easy and tasty mushroom risotto with both fresh and dried mushrooms, garlic, rosemary and petit pois.


    Milton Keynes, England, UK
    1 person made this

    Serves: 4 

    • dried porcini mushrooms
    • boiling water
    • 4 vegetable stock cubes (Knorr® is ideal)
    • 1 red onion, chopped
    • various types of fresh mushrooms, chopped
    • 1 glug olive oil
    • 1 tablespoon butter or margarine
    • crushed fresh garlic to taste
    • 200g arborio risotto rice
    • 1 tin petit pois or garden peas, drained
    • salt and pepper to taste
    • chopped fresh rosemary to taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Rinse the porcini mushrooms and then place them in a large bowl with boiling water and the stock cubes, give it all a stir and leave them to soak.
    2. In a large saucepan, soften the red onion and fresh mushrooms in some hot olive oil.
    3. With the pan on a medium heat, add the butter and some of the crushed garlic to the pan and add the rice, keeping it stirring.
    4. Fry the rice with the mushrooms, garlic and onions for about 3 minutes.
    5. Add a ladle of the soaked porcini mushrooms and stock to the pan and stir. Add the peas and stir.
    6. Add salt and pepper to taste. Add some more crushed garlic and chopped rosemary. Keep stirring!
    7. As the rice starts to soak up the stock and it all starts to thicken, add another ladle, keep stirring. Keep repeating this process.
    8. After about 20 minutes of adding stock and stirring, taste the rice to see if fully cooked.
    9. Once rice is cooked.. SERVE!

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