Who doesn’t love a creamy mushroom risotto? This rich mushroom and garlic risotto tastes delicious warm with a topping of cheese and parsley. You can’t go wrong with this satisfying dish and it is so quick to make! We added yellow peppers to give it a pop of colour and a crispier texture but you can go without it too!

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 200 g mushrooms, sliced to desired size
 2 tbsp oil
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 ½ yellow bell pepper
 300 g arborio rice
 1 vegetable stock cube
 1 tsp salt, or add to taste
 1 tsp pepper, or add to taste
 1 tsp herbs, or add to taste
 mozzarella, finely grated
 handful of parsley

1

Place mushrooms into a large bowl and pour boiling water over them (enough to cover the mushrooms). Let this soak for 30 minutes and then drain into a bowl ensuring to keep the mushroom liquid.

2

In a saucepan heat the oil over a medium flame and then add the onion and garlic and cook for about 5 minutes.

3

Add the mushrooms and bell pepper to this pan and let it cook for another 5 minutes until the vegetables have softened.

4

Place the arborio rice into the pan and let it cook for a few minutes.

5

In the bowl with the mushroom liquid, add the vegetable stock cube and stir this mixture.

6

Pour this mixture into the pan with the rice and add more water so that the rice can cook in it.

7

Stir the mixture until the rice has absorbed all the liquid and the rice is cooked. Add the salt, pepper and herbs and stir the mixture.

8

Once the rice is cooked sprinkle some mozzarella cheese over the dish and stir for a few more minutes. Garnish this with parsley and this is now ready to be served!

Ingredients

 200 g mushrooms, sliced to desired size
 2 tbsp oil
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 ½ yellow bell pepper
 300 g arborio rice
 1 vegetable stock cube
 1 tsp salt, or add to taste
 1 tsp pepper, or add to taste
 1 tsp herbs, or add to taste
 mozzarella, finely grated
 handful of parsley

Directions

1

Place mushrooms into a large bowl and pour boiling water over them (enough to cover the mushrooms). Let this soak for 30 minutes and then drain into a bowl ensuring to keep the mushroom liquid.

2

In a saucepan heat the oil over a medium flame and then add the onion and garlic and cook for about 5 minutes.

3

Add the mushrooms and bell pepper to this pan and let it cook for another 5 minutes until the vegetables have softened.

4

Place the arborio rice into the pan and let it cook for a few minutes.

5

In the bowl with the mushroom liquid, add the vegetable stock cube and stir this mixture.

6

Pour this mixture into the pan with the rice and add more water so that the rice can cook in it.

7

Stir the mixture until the rice has absorbed all the liquid and the rice is cooked. Add the salt, pepper and herbs and stir the mixture.

8

Once the rice is cooked sprinkle some mozzarella cheese over the dish and stir for a few more minutes. Garnish this with parsley and this is now ready to be served!

Mushroom Risotto
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