Mushroom Risotto

Mushroom Risotto

Risotto is up there with some of my top comfort foods, especially the mushroom variety. It’s a bit of a faff I know but really worth it if you’ve got a bit of time spare in the evening.

Over the last couple of years I’ve gone full circle when it comes to my risotto making skills. I used to just throw rice, stock and however many onions I could get my hands on into a frying pan and hope for the best. Fast forward to last night and there I am Googling the 5 steps of risotto and questioning my sanity (in my defence I saw someone mention it to Zoe Ball the one time I decided to watch the Family Cooking Showdown)

The result is this lovely mushroom risotto. If you have fancy shittake/porcini/anything other than normal mushrooms then chuck those in too but this one just used some chestnut ones I had in the fridge. Chicken or bacon (or both!) also goes really nicely here, just add them in when the rice is done.

NB. A glass of white wine for yourself to accompany the one you put in the food is essential

Serves 2 (15sp per serving)


  • 2 onions diced
  • 2 garlic cloves minced/finely chopped
  • 7 mushrooms (what I had left, use what you have!) finely chopped
  • 100g frozen peas
  • Half glass white wine
  • 200g arborio rice
  • 1 chicken stock cube
  • 1 Knorr chicken gravy pot (TRUST ME)
  • 25g butter
  • 1 cal olive oil spray


  1. Prepare the stock in a saucepan and heat gently – use 1 stock cube and half the gravy pot. It should be warmed through but not bubbling away like mad
  2. Melt half the butter and olive oil spray over a low heat then add the onions. Gently fry for 5 mins or until they are soft and starting to go translucent
  3. Add the garlic and mushrooms along with half the gravy stock pot and a few turns of black pepper then make sure the heat is right down. Fry for another 5 mins stirring constantly so nothing burns
  4. Add the rice and stir to cover in all the buttery mixture, heat for 2 mins then add your wine and keep stirring until all the wine has evaporated. Make sure to take a big sip of your own wine at this point
  5. This is when the slightly arduous stage begins…add a ladle of the stock to the rice and stir until completely absorbed. Repeat this step until the rice is cooked to your liking (about 20-25 mins usual) don’t forget to keep stirring!
  6. Once the rice is almost cooked throw in the frozen peas and the rest of the butter – stir like mad for about 2 minutes to make it really creamy
  7. Serve with cheese if you have any (or a few more turns of black pepper if not) add salt if you love it but the stock usually has enough in
  8. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *