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Mushroom Risotto with Spring Greens

Too few ratings

katelisabeth

Community Member

“This recipe takes a little patience, but it's pretty simple and worth the wait, and feels fancy! I used vegetables that're readily available this time of year, but you can use fresh or frozen veg, so it's easy to make with whatever you have in your kitchen.”

Difficulty

Easy 👌
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g risotto rice
200 g button mushrooms
leek
onion
spring onions
50 g peas
3 cloves garlic
2 tbsp olive oil
1 pinch sea salt
1 pinch black pepper
1 pinch dried thyme
1 tbsp lemon juice
3 tbsp dry vermouth
mushroom stock cubes
1 dash chives (for garnish)
Parmesan cheese (grated, for garnish)

Utensils

  • nonstick pan (large)
  • cooking spoon
  • knife
  • liquid measuring cup
  • Step 1/6

    Heat olive oil in a large pan and add crushed garlic. Finely chop the onion, leek, and spring onion whites and add to pan. Set aside the green ends of the spring onion. Sautee until onions are translucent.
    • leek
    • onion
    • spring onions
    • 3 cloves garlic
    • 2 tbsp olive oil
    • nonstick pan (large)
    • cooking spoon
    • knife

    Heat olive oil in a large pan and add crushed garlic. Finely chop the onion, leek, and spring onion whites and add to pan. Set aside the green ends of the spring onion. Sautee until onions are translucent.

  • Step 2/6

    • 1 pinch sea salt
    • 1 pinch black pepper
    • 1 pinch dried thyme
    • 1 tbsp lemon juice
    • 3 tbsp dry vermouth

    Add the lemon juice, salt, pepper and thyme. Add the vermouth (you could also use dry white wine) and simmer till the alcohol cooks off.

  • Step 3/6

    Add the rice and cook for about a minute until it begins to turn slightly translucent. Stir often, coating the rice.
    • 300 g risotto rice

    Add the rice and cook for about a minute until it begins to turn slightly translucent. Stir often, coating the rice.

  • Step 4/6

    Chop mushrooms however you prefer. I use bite size chunks, remember they will shrink a little with cooking. Stir them in.
    • 200 g button mushrooms

    Chop mushrooms however you prefer. I use bite size chunks, remember they will shrink a little with cooking. Stir them in.

  • Step 5/6

    Prepare the stock as per the instructions. Add a little liquid to the pan at a time, cook on a low heat and allow the rice to absorb the stock. Once absorbed, add a little more stock, and so on. Make sure your stock is HOT. I mix the stock cubes one at a time, that way you don't end up adding stock that's gone cold from standing. Stir often. You should see the rice begin to swell up and become a creamy consistency.
    • mushroom stock cubes
    • liquid measuring cup

    Prepare the stock as per the instructions. Add a little liquid to the pan at a time, cook on a low heat and allow the rice to absorb the stock. Once absorbed, add a little more stock, and so on. Make sure your stock is HOT. I mix the stock cubes one at a time, that way you don't end up adding stock that's gone cold from standing. Stir often. You should see the rice begin to swell up and become a creamy consistency.

  • Step 6/6

    As you add the second batch of stock, add the peas. Just before serving, stir in the green parts of the spring onions. Garnish with parmesan and chopped chives.
    • 50 g peas
    • 1 dash chives (for garnish)
    • Parmesan cheese (grated, for garnish)

    As you add the second batch of stock, add the peas. Just before serving, stir in the green parts of the spring onions. Garnish with parmesan and chopped chives.

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