Recipe

Shimeji Mushroom Risotto

Every Week We Deliver Everything You Need To Cook Amazing Meals

Shimeji Mushroom Risotto

Easy peasy risotto - baked in the oven. A tantalising mix of shimeji and brown mushrooms, white wine, parmesan and cherry tomatoes. Yummy!




Ingredients to serve 2

  • 75g x Shimeji mushrooms
  • 100g x button mushrooms
  • 1/2 x onion - peel and chop finely
  • 50g x butter (from your pantry)
  • 150g x risotto
  • 3 tsp x vegetable stock granules
  • 300ml x boiling water for stock granules
  • 75ml x white wine
  • 100g x cherry tomatoes
  • 25g x Parmesan cheese
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 150g x Shimeji mushrooms
  • 200g x button mushrooms
  • 1 x onion - peel and chop finely
  • 100g x butter (from your pantry)
  • 300g x risotto
  • 6 tsp x vegetable stock granules
  • 600ml x boiling water for stock granules
  • 125ml x white wine
  • 200g x cherry tomatoes
  • 50g x Parmesan cheese
  • olive oil, salt & pepper (from your pantry)

Method

Step 1

Heat oven to 200⁰C. Dissolve the stock granules in the boiling water.

Step 2

Melt the butter in a pan on medium to high heat. Add the onion and sauté for 3-4 mins until the onion is soft. Add the mushrooms and a little salt and pepper and cook until nicely browned - about 5 minutes. Tip in the risotto and mix well. Now add the wine and cook for about 2 minutes until absorbed.

Step 3

Add the cherry tomatoes, the hot stock, and the pecorino cheese (reserving a little for the garnish) and stir.

Step 4

Pour the mixture into a large casserole dish and cover with a lid. Cook in the oven for 25 minutes. Check that the risotto is cooked and then remove and let it stand for 5 minutes before serving.

Step 5

To serve, divide the risotto between the serving bowls.