Mushroom Risotto

Mushrooms used to be the only vegetable I would eat so I eat a lot of them. Their flavour and texture isn’t for everyone but if you like them even half as much as I do, this recipe is for you.

Ingredients. 

• 20 grams of dried mushrooms
• 150 grams of Arborio rice
• 30 grams of salted butter
• Half a leak or medium onion finely chopped, fresh or frozen
• 1 vegetable stock cube, I use Tesco Value ones because they are gluten free at no extra cost
• 80 grams of frozen sliced mushrooms or about 6 medium chestnut mushrooms sliced
• 50 grams of grated Parmesan or any strong hard cheese
• Black pepper to taste
• Chopped parsley to serve.

Serves 2

Method.

Firstly, soak the dried mushrooms in half a litre of hot water for 20 minutes. Use the first 10 minutes to chop up the onion and mushrooms if you are not using frozen vegetables. With 10 minutes to go, melt the butter in a sauce pan on a medium heat and add the rice. Stir continuously but allow the rice to toast and brown, don’t worry if the butter browns too, it will add to the nutty flavour.

When the rice has been toasting for about 5 minutes, add the leeks (or onion) and the stock cube and stir until they soften before adding the mushrooms. Pour in half of the mushroom water and continue to stir regularly until the water is soaked up before adding the rest of the stock including the mushrooms and continuing to stir. The rice will need to boil for about 20 minutes, if it is white Arborio rice and up to an hour if it is brown. Continue to boil on a medium heat until the rice is cooked, add more water if needed. When the rice is cooked and the water has become starchy and coats the back of the spoon, add the Parmesan and pepper to taste.

Serve topped with grated Parmesan and chopped parsley. Perfect to serve along side my gluten free Rosemary Focaccia.

Enjoy,

Hattie x