Mushroom and Parmesan Risotto

You will need

I pack Arbrio risotto rice (get Gran Caro or any other reputable brand.)

I pint vegetable stock

A knob of butter

half a diced onion

1 punnet mushrooms (anything from button to chestnut thru to wild field mushrooms depending on what’s available to you.)

25g parmesan grated to finish.


Using a deep based casserole dish or pan on the stove, melt the butter adding the chopped onion and stir  until the onion starts to become translucent in colour. Slowly add the rice with a ladle of stock, continuously stirring until the rice absorbs all the liquid. Then add the mushrooms adding some more liquid if needed be and keep stirring until the risotto has become creamy at which point add the grated parmesan and stir through once again to ensure the cheese has evenly added to the rest of the ingredients.  Add some black pepper to taste if needed and serve immediately.


Serves 4-5.