Mushroom Risotto

Hi there,

Although it is still Summer, I find myself making more and more Autumnal and Winter warming dishes. Tonight was no exception. I really fancied mushroom risotto, and instead of adding in white wine like I usually do, I decided to make it for the three of us, and just made some adaptations. If you would like to make it for adults instead, I would use a normal stock cube, add 90ml white wine before adding any stock and allowing it to evaporate, and add a little salt and pepper. Although I added in parmesan in this dish, I left it out from my sons meal.

I hope you like the recipe.

Love, Natalie x


1 tbsp Olive Oil
1 small Onion, chopped
1 Clove of Garlic, minced
100g Chestnut Mushrooms, chopped
100g Mixed Wild Mushrooms, chopped
150 Risotto Rice
1 Litre of low salt stock
Small Handful of Parsley, chopped
25g Parmesan


  1. Heat the olive oil in a pan and add the onion and garlic. Stir and cook in a medium heat until the onions are soft, around 5 minutes. Add the mushrooms and cook until soft, around 8 minutes.
  2. Add the rice and cook for 1 minute. Then add a quarter of the stock and stir. Keep stirring until the water has evaporated. Repeat this in quarters until all of the stock is gone.
  3. Add half the parsley and parmesan, and stir through. Then serve and top with the rest.


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