Mushroom risotto

⏱ 40 min · Serves 4

Creamy, savoury and surprisingly forgiving. Adding the stock a ladle at a time and stirring is what coaxes the starch out into that signature silkiness.

Per serving: 505 kcal · 14.0g protein · 68.0g carbs · 16.5g fat

Ingredients

• 1.2 litres vegetable stock
• 2 tablespoons olive oil
• 25g butter
• 1 onion, finely chopped
• 300g mushrooms, sliced
• 2 garlic cloves, chopped
• 300g risotto (arborio) rice
• 100ml white wine (optional)
• 50g parmesan, grated
• Salt and pepper
• Parsley, chopped

Method

1. Keep the stock warm in a pan on a low heat.
2. Heat the oil and half the butter and fry the mushrooms until golden. Scoop out and set aside.
3. In the same pan, soften the onion for 5 minutes, then add the garlic and rice and stir for a minute until the grains look glossy.
4. Pour in the wine, if using, and let it bubble away.
5. Add the warm stock a ladleful at a time, stirring often, waiting until each is absorbed before adding more. This takes about 20 minutes.
6. When the rice is creamy but still has a slight bite, stir the mushrooms back in with the remaining butter and the parmesan.
7. Season, scatter with parsley and serve straight away.