BlogLunchMushroom Risotto

Mushroom Risotto

Mushroom Risotto

Serves 4


950ml chicken or vegetable stock

2 tbsp olive oil

25g unsalted butter

250g brown/chestnut mushrooms, thickly sliced

2 shallots, peeled and finely chopped

1 celery stick, trimmed and finely chopped

1 clove garlic, peeled and finely chopped

80g pancetta or smoked streaky bacon, chopped

350g Arborio or Carnaroli rice

100ml dry white wine (or more stock if preferred)

freshly ground black pepper and sea salt

25g fresh Pecorino or Parmesan cheese, finely grated


1. Heat the stock in a saucepan until it is simmering slowly and steadily. Heat half the olive oil and butter in a heavy-based pan, add the mushrooms and sauté over a high heat for 4 mins or until the mushrooms are golden. Transfer to plate and set aside.

2. Add the remaining butter and oil to the pan, add the shallots, celery, garlic and pancetta and cook over a medium heat until pale golden. Stir in the rice and cook, stirring for 1 min. Add the white wine and cook over a low heat, stirring until the wine has evaporated.

3. Add a ladleful of the stock and continue to cook, stirring until he liquid has been absorbed. Continue adding stock, cooking and stirring for about 15 mins, until three quarters of the stock has been used.

4. Return the mushrooms to the pan with the next ladle of stock and cook and stir as before until all the stock has been used and the rice is cooked and creamy. Season to taste, then stir in the cheese. Serve straight away with a little more cheese if liked.

Portions 4

Calories 499

Protein 14.5g

Carbohydrate 69.4g

Fat 18.3g

Saturated Fat 7.2g

Fibre 2.3g

Salt 1.73g