Mushroom Risotto

Mushroom Risotto

Another food I’ve been eating more of recently is mushrooms; I think my previous hate for them stems from my youth when I had an egg baguette in which I found, and accidentally ate, a rogue mushroom. However, I am now open to the idea of mushrooms, and this recipe, made up by Katherine makes perfect use of our fungal friends.

I was always of the opinion that risotto had to have cheese in it, however, this recipe has converted me. This admission is no small thing either, because for the past few months I have been berating a friend for cooking risottos which didn’t include cheese. Suffice to say there will be, not inconsiderable, gloating on her part. The benefit of not having cheese in your risotto is that it is a lot lighter, and you don’t feel quite so bad after eating it. It also becomes considerably cheaper to cook, making this a particularly frugal dish.

Mushroom Risotto {recipe}

Serves 2

Ingredients:

  • 100g button mushrooms, washed and quartered
  • 125g arborio rice
  • 1 medium onion, finely diced
  • 1 clove garlic, mashed and sliced
  • 20g butter
  • 600ml chicken, or vegetable, stock
  • 3/4 tsp dried oregano
  • 1/2 tsp chilli flakes
  • oil
  • seasoning
Method:
Fry the onion off in oil, adding the rice when translucent. Stir until the rice is covered in oil and onions and cook for a couple of minutes.
Add the oregano, chilli and seasoning, stir and add a small amount of the stock. Cook until the stock has been absorbed by the rice and continue this step until all the stock has been added, this should take around half an hour.
While you are performing the previous step take your mushrooms and fry them in oil and garlic for a couple of minutes. Add these 5 minutes before the risotto is ready, at the same time stir in the butter.
Serve in a bowl with homemade bread and lettuce. Top with cheese if you really want to, but I didn’t.
Cost:
Each portion of this dish, including lettuce and bread, will set you back 70p. A small cost to pay for such a healthy and tasty meal.

12 thoughts on “Mushroom Risotto

  1. Rhiannon

    I love mushroom risotto! Adding in white-wine with the garlic, mushrooms and onions (then reducing) before the stock gives it a really rich taste.

  2. narf77

    So Jamie Oliver is flogging Great Britain now? (the advertisment at the bottom of your post). I think that risotto would be something that Jamie Oliver would approve of. Hearty, tasty and predominately Italian, what’s not to love? I LOVE mushrooms and am glad you have come over to the fungal side but that won’t mean that I am going to start eating celeriac OR okra any day soon! :).

  3. Pingback: Mushroom Orzotto « FrugalFeeding

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