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    RecipesRice & Pasta

    Mushroom Risotto

    by Katrina - The Organised Housewife
    written by Katrina - The Organised Housewife 16 comments
    Jump to Recipe Print Recipe

    Indulge in the creamy and flavourful delight of mushroom risotto. Savour every spoonful of this comforting and satisfying meal.

    Kristen Ellis

    Mushroom Risotto

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    Thankyou to reader Kristen for sharing one of her family favourite meals
    Print Recipe
    Servings: 3 -4
    Course: Main Course
    Cuisine: Australian
    Ingredients Method

    Ingredients
      

    • 1 Tbs extra virgin olive oil
    • 50 g butter
    • 1 large oniion finely chopped
    • 1 cup Arborio rice
    • 250 g small button mushrooms sliced
    • 2 1/2 cups hot chicken or vegetable stock
    • I use 3 stock cubes in boiling water)
    • 3/4 cup white wine
    • salt and freshly ground black pepper
    • freshly grated parmesan cheese

    Method
     

    1. Microwave oil and butter in a deep 2-litre capacity microwave-safe dish for 1 minute.
    2. Add onion and microwave on High for 4 minutes.
    3. Stir in rice, mushrooms, stock, wine and season lightly with salt and pepper.
    4. Cover loosley and microwave for 10 minutes.
    5. Remove and stir well.
    6. Microwave, covered, for a further 8 minutes, or until rice is just tender and risotto is creamy in texture.
    7. Cover and leave to stand for 3-4 minutes.
    8. Stir gently with a fork and serve with parmesan cheese.

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    image credit: blue apron

    Katrina Springer, affectionately known as The Organised Housewife, advocates for a harmonious home and balanced living. With expertise in home organising, cleaning, meal planning and managing family life, Kat's mission is to inspire and support her community with practical tips empowering her readers to reclaim control of their homes.

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