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