top of page

Easy Mushroom Risotto

Serves 4: Prep 10 mins: Cook 20 mins


2 tbls Butter

1 Medium White Onion

2 Cloves Garlic

1 tbsp Fresh Lemon Juice

1 tsp Fresh Chopped Thyme

A pinch or two of freshly ground Salt & Pepper

60ml White Wine

200g Risotto Rice

145g Mixed White & Chestnut Mushrooms, chopped

940ml Chicken or Vegetable Stock

Fresh Thyme or Parsley and Parmesan Cheese to garnish


Heat a large skillet over medium heat and add the butter.

1/Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent. 

2/Add the lemon juice, thyme and salt and pepper.

3/Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces).

4/Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it's coated and move it around the pan for about 1 minute.

5/Stir in the mushrooms.

6/Add the hot chicken stock (or vegetable stock) about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup.

7/Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.

8/Serve immediately with shaved Parmesan cheese and freshly chopped thyme or parsley.

29 views0 comments

Recent Posts

See All


Post: Blog2 Post
bottom of page