Mushroom Risotto

This entry is filed under Vegetarian Recipes.

Soothing risotto but without any effort

Soothing risotto but without any effort

Comfort on a plate! The basil provides vibrant freshness whilst the mascarpone finishes off the risotto perfectly, giving it a rich creamy finish.  Delicious!  N.B.: The mascarpone is the magic ingredient here and is vital to the success of this creamy risotto.

Serving Size: 2 generous portions + leftovers
Preparation & Cooking Time: 25 minutes
Effort Level: Dead easy
Shelf Life: 2 days in the fridge.  Doesn’t freeze

175g arborio rice
1 onion
4 cloves garlic
250g chestnut mushrooms
2 tbsp ‘Knorr liquid vegetable stock
1 tsp dried thyme
pinch cayenne pepper
2 tbsp olive oil
25g fresh basil
1 tbsp mascarpone
25g parmesan
Freshly ground black pepper

Measuring jug
2 litre saucepan
Chopping board and sharp knife
Wooden spoon, tablespoon and teaspoon
Fine microplane
Saucer/small dish

Here’s What You Do:
Boil 550ml water in the kettle then pour into the saucepan and place over a high heat.

Finely chop 1 onion and add to the boiling water. 

Rinse 175g arborio rice under cold water and tip into the boiling water.

Now add 2 tbsp Knorr liquid vegetable stock and 1 tbsp olive oil and leave to boil for 20 MINUTES stirring occasionally.

Place 2 large bowls in a low oven to warm through

Finely chop 4 cloves garlic and put aside.

Now chop into smallish dice 250g mushrooms and fold them into the rice until they’re fully incorporated. (Don’t worry they’ll cook down).

Add the garlic plus 1 tsp dried thyme and a pinch of cayenne pepper, stir well and continue to boil.

Grate 25g parmesan and put aside in a saucer or small dish.

Stir the rice and add more water if it starts to dry out and if necessary reduce to a medium heat.

Slice 25g basil and put aside. 

Check the risotto, the texture should be slightly sloppy still and the rice just cooked through, when it reaches this point take the pan off the heat.

Now add 1 tbsp mascarpone, 25g grated parmesan and the sliced basil plus a splash of olive oil. 

Season with freshly ground black pepper and leave to infuse for
1 minute.

Take out the 2 warmed bowls from the oven and serve.

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