Mushroom risotto

The mixture of fresh and dried mushrooms gives this a really deep mushroom flavour – omit the dried mushrooms and/or mushroom liquid if you prefer a less intense flavour.

Double handful mixed dried mushrooms (I used pack of shitake, oyster and porcini)
8 large chestnut mushrooms
1 onion
2 cloves garlic
Splash white wine
500ml vegetable stock
200g arborio rice
Handful fresh sage
Olive oil
1tsp thyme
1tsp rosemary
1tsp tarragon
2 dessert spoons light cream cheese
1/2 ball mozzarella
Leftover veg/frozen peas/extra cheese

Soak the dried mushrooms in boiling water for about 30mins, then drain and reserve the liquid. Slice and fry the onion over a low heat, then add garlic and dried mushrooms. Fry for 2-3mins, then add peeled and sliced fresh mushrooms and dried herbs. Finely chop the sage leaves and add them, reserving a little to sprinkle on at the end, if you like.

Fry for a few mins, then add the rice and stir to coat in the oil. Cook for 2-3mins to slightly toast the rice, then add a good splash of wine and turn up the heat.

Bubble the wine for 2mins, then add the reserved mushroom liquid. Lower the heat and simmer until all the liquid has been absorbed, then add stock a little at a time until the rice is just cooked through.

Turn off the heat and stir through 2 dessert spoons of light cream cheese and the finely chopped mozzarella*. Add any leftover veg (broccoli, green beans, peas, squash etc) or any extra cheese. I stirred through the leftovers from a squash bake. Serve with extra sage on top.

*To store mozzarella once opened, drain the liquid into a small box and store the cheese you don’t use in the liquid for up to 3 days.



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