Mushroom and Parmesan risotto

Ingredients

• 1 tablespoon (15 ml)olive oil
• 2 clovesgarlic
• 2shallots
• 100 gArborio rice
• 1 glasswhite wine
• 1 cubevegetable stock
• 400 mlhot water
• 300 gmushrooms
• 50 gParmesan
• To tastefresh parsley
• To tastesalt and pepper

Instructions

1. 1

   Cook the aromatics

   Heat a saucepan over high heat with 1 teaspoon of olive oil. When hot, add the minced garlic and shallot and cook for 1–2 minutes. Stir in the rice and cook for another 2 minutes.

2. 2

   Add the wine

   Pour in the white wine to deglaze the pan.

3. 3

   Make the stock

   Dissolve the vegetable stock cube in the hot water and stir well. Pour about half of the stock over the rice, or enough to cover it.

4. 4

   Cook the rice

   Cook, stirring regularly, and add more stock whenever needed.

5. 5

   Prepare the mushrooms

   Clean the mushrooms and slice them. Finely chop a small handful of parsley.

6. 6

   Add the mushrooms

   After about 10 minutes of cooking, add the mushrooms and parsley to the risotto. Continue cooking for about 10 minutes more, until the rice is al dente, stirring regularly and adding stock as needed.

7. 7

   Stir in Parmesan

   Grate the Parmesan. Once the risotto is cooked, add it and mix well.

8. 8

   Serve the risotto

   Spoon the risotto into bowls. Top with a little grated Parmesan and fresh parsley, then season with pepper.

What is mushroom and Parmesan risotto?

Risotto is an Italian rice dish cooked gradually with liquid and frequent stirring, creating a creamy texture without needing cream. This version combines mushrooms with Parmesan and parsley for savoury depth and freshness.

Arborio rice is a short-grain variety suited to this method: as it cooks, it releases starch that thickens the stock around the grains. Adding the mushrooms partway through gives them time to cook while keeping the rice at the centre of attention.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 16g protein, 57g carbs, 16g fat.

The rice supplies most of the carbohydrates, while the olive oil and Parmesan contribute much of the fat; the cheese and mushrooms provide some protein. Pair a serving with a generous portion of green vegetables or salad for a more balanced plate.

The ingredients that matter

Arborio rice: its starch helps make the risotto creamy, while the grains can still hold their shape when cooked al dente. Keep it at a steady simmer rather than rushing the cooking.

Mushrooms and Parmesan: the mushrooms bring an earthy flavour, and Parmesan adds saltiness and richness at the end. Fresh parsley gives the finished bowls a bright herbal note.

Building the flavour

Aromatics: cooking the garlic and shallot briefly in oil softens their sharpness before the rice goes in. The method specifies a teaspoon of oil here, although the ingredient list gives a tablespoon.

Wine: pouring it into the pan after the rice helps lift the flavour from the base. Let the rice take up the liquid before you start adding stock.

How to manage the stock

Start: add about half the stock, or enough to cover the rice, once the stock cube has dissolved in the hot water. Keep the remaining stock close by so you can add it as the rice absorbs liquid.

Stirring: mix regularly to help release the rice's starch and prevent it catching on the pan. Add stock when the mixture looks dry, rather than letting the rice sit without liquid.

Getting the texture right

Timing: the recipe adds mushrooms after about 10 minutes, then cooks for roughly 10 minutes more. Treat these as guides and check the rice as it approaches the end of cooking.

Doneness: taste a grain; it should be tender on the outside with a slight firmness at the centre. The finished risotto should be creamy and spoonable, not dry or stiff.

Serving ideas

Finish each bowl with grated Parmesan, parsley and pepper, as directed. A simple green salad or steamed vegetables alongside can add a fresh contrast to the rich, creamy rice.

Serve it as soon as it is ready, while the texture is at its best. If it thickens in the bowls, stir in a small splash of hot water or stock.

Recipe notes & tips

• Keep the stock hot so it does not cool the rice each time you add it.
• Stir regularly, especially as the liquid reduces, to help prevent sticking.
• Add the stock in stages and let the rice absorb it before adding more.
• Taste the rice near the end of cooking to check for an al dente centre.
• Grate the Parmesan just before adding it so it blends readily into the risotto.

Variations

• Use mixed mushrooms: combine varieties for a range of earthy flavours.
• Add thyme: stir in a little with the mushrooms for a savoury herbal note.
• Use shallot carefully: mince it finely so it softens at the same pace as the garlic.
• Finish with lemon: add a small squeeze at the end for a fresher edge.
• Make it alcohol-free: replace the wine with extra hot vegetable stock.

Common mistakes to avoid

• Adding all the stock at once: the rice may cook unevenly; add it in stages as needed.
• Letting the pan dry out: the rice can catch before it is tender; add more stock when the mixture looks dry.
• Cooking on very high heat throughout: the liquid can evaporate too quickly; lower the heat to maintain a steady simmer after the initial frying.
• Overcooking the rice: it loses its slight bite; start tasting it as it nears the end of the cooking time.
• Adding the Parmesan too early: it can lose its fresh flavour; stir it in once the rice is cooked.

How to store

Cool leftovers promptly, store them in an airtight container in the fridge and eat within 2 days. Reheat until piping hot, stirring in a splash of water or stock to loosen the risotto.

Frequently asked questions