Mushroom risotto

Mushroom risotto

A classic recipe – and some would say the best!

By , 21 September 2015
Mushroom risotto
  • Ready in: 55 mins
  • Serves: 4
  • Price: £1.81 per serving
Nutritional Info
Each 606g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1784KJ 426KCAL
of your reference intake.
Typical energy values per 100g: 294kJ/70kcal.
  • 25g pack Merchant Gourmet Mixed Dried Mushrooms
  • 50ml port (or red wine)
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 250g pack Asda Chestnut Mushrooms, halved
  • 180g pack Asda Portobello Mushrooms, sliced
  • 75g pack Asda Extra Special Shiitake Mushrooms, halved
  • 250g Asda Arborio rice
  • 1 litre hot vegetable stock
  • Handful fresh parsley
  • 50g Parmesan, grated
  • Put the dried mushrooms in a pan and pour over the port or red wine and a cup of boiling water. Leave to soak for 20 minutes or until all the liquid has been absorbed.

  • Sweat the onions and garlic in the olive oil in a large heavy-based pan. Add the fresh mushrooms and fry for 4-5 minutes or until browned.

  • Add the rice and stir to coat. Cook for 2 minutes, then stir in the soaked dried mushrooms. Stir again.

  • Add the stock, a ladle at a time, stirring after each addition, until absorbed. For a creamy risotto, add all the stock; for a firmer risotto, use as much as is necessary.

  • Remove from the heat, leave to rest for 2 minutes, then add the parsley and 25g of the Parmesan. Sprinkle with black pepper and serve with the rest of the cheese.

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