Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Warm the vegetable broth and keep it simmering. Slice the mushrooms.
- Sauté the mushrooms with a garlic clove in olive oil until browned. Season with salt and black pepper and set aside.
- Soften the onion in butter. Toast the risotto rice until the grains look translucent at the edge.
- Add broth a ladle at a time, stirring, for about 16 minutes. Fold the mushrooms back in near the end.
- Off the heat, beat in cold butter, grated parmesan and chopped parsley. Serve at once.
Shopping tip
Buy risotto rice (arborio or carnaroli), not carolino. Leftover risotto makes arancini the next day.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.