Mushroom Risotto

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This Mushroom Risotto recipe offers a different twist on traditional risotto recipes as it involves baking too.

40 mins
55 mins
Serves: 2
10g (1/2 oz) dried porcini mushrooms
1 onion, chopped
1 tbsp olive oil
225g (9oz) shitake, Portobello and chestnut mushrooms, diced
200g (8oz) risotto rice
150ml vegetable stock
Parmesan cheese and chopped parsley to serve


Soak the porcini in boiling water for 30 minutes. Fry the onion in olive oil, then add all the mushrooms except the porcini. Stir in the rice. Strain the porcini and chop finely. Add them to the pan and simmer for 20 minutes. Preheat the oven to 150 C / 300F, gas mark 2. Stir in the vegetable stock, then put the risotto in a baking dish. Bake for 30 minutes. Sprinkle with the cheese and parsley to serve.