Recipe

Mushroom Risotto

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Mushroom Risotto

Quick and easy mushroom risotto made with nutritional yeast to create a rich creamy flavour.


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Ingredients to serve 2

  • ½ x onion – peel and chop finely
  • 2 cloves x garlic – peel and grate finely
  • 150g x Exotic Mushrooms - cut
  • 150g x risotto
  • 4 tsp x vegetable stock granules
  • 2 cups x boiling water
  • ½ tbsp x white wine vinegar
  • 5g x fresh parsley – chop finely
  • 75ml x Cream
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel and chop finely
  • 4 cloves x garlic – peel and grate finely
  • 300g x Exotic Mushrooms - cut
  • 300g x risotto
  • 8 tsp x vegetable stock granules
  • 4 cups x boiling water
  • 1 tbsp x white wine vinegar
  • 10g x fresh parsley – chop finely
  • 150ml x Cream
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 200°C. Put the kettle on to boil for use in Step 1.

Washing Instructions

Wash your hands well. Rinse your fresh parsley thoroughly and brush your mushrooms with a soft basting brush or wipe with a kitchen towel.

Gino's Tip

Always bring the broth you’ll be using for your risotto to a simmer before using it. If you ladle cold or even room temperature broth into a pan, you’ll cause some of your grains to cook more slowly as they come up to temperature, and eventually, you’ll end up with a pan of unevenly cooked rice.

Step 1 - Vegetable Stock

Stir the vegetable stock granules into the boiling water (see quantities above) and set aside.

Step 2 - Mushroom Risotto

Place a few dashes of olive oil in a large frying pan on medium heat. Add the onion and garlic and sauté for about 5 minutes until the onion has softened and become translucent. Add a little salt. Add the mushrooms and stir fry for another minute or two until nicely browned. Now add the risotto, vegetable stock, and white wine vinegar. Turn up the heat and bring the mixture to a rolling boil. Then reduce the heat to low and allow to simmer for about 30 minutes stirring occasionally. Add a splash more water if it becomes a little dry. Lastly, stir in your cream, check the seasoning and add salt and pepper if needed.

To Serve

Divide the risotto between the bowls and top with fresh parsley.

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