Easy mushroom risotto
Mushroom risotto is a great vegetarian option that can be adapted to include your favourite vegetables.
This creamy, Italian mushroom risotto is a dish that always feels like an indulgent treat. Risotto has a reputation for being difficult to make, but other than a need to tend to it, it’s actually a remarkably simple, one-pot dish. The trick, for a creamy but never stodgy risotto, is to add the stock in stages and stir often. A vegetarian favourite, you can experiment by adding different types of mushrooms and cheese, for added flavour.
Look out for proper risotto rice at the supermarket to give a good texture - arborio or Carnaroli rice are the best types. You can sprinkle each serving with 1tbsp of finely grated Parmesan or Cheddar cheese.
Learn the perfect way to make rice with our handy how to cook rice guide.
- 1tsp vegetable oil
- 1 bunch spring onions, trimmed and chopped
- 300g risotto rice
- 1 garlic clove, crushed
- 200g mushrooms, sliced
- 900ml hot vegetable stock
- 75g frozen peas, thawed
- Ground black pepper
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