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Photo of Mushroom risotto by WW

Mushroom risotto

6
Points® value
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
A fantastically flavoursome risotto that's worth spending a bit of time standing at the stove.

Ingredients

Mushrooms

20 g, Porcini

Olive Oil

1 teaspoon(s)

Onion

1 medium, finely chopped

Garlic

2 clove(s), finely chopped

Mushrooms

250 g, chestnut

Arborio rice, dry

150 g

Dry white wine

100 ml

Parsley, fresh

1 tablespoon(s), small bunch, chopped

Salt

1 pinch

Black pepper

½ teaspoon(s)

Instructions

  1. Place the dried porcini mushrooms in a measuring jug and add 750ml boiling water.
  2. Heat the oil in a large, heavy saucepan and gently stir fry the onion and garlic until softened.
  3. Add the chestnut mushrooms and stir for a further 2 mins before adding the wine.
  4. When the wine has all but gone, evaporated and been absorbed, add the rice. Drain the dried mushrooms, reserving the stock, chop into small pieces.
  5. Add to the risotto with 150ml of the stock.
  6. Cook the risotto on a low heat stirring frequently until the stock has been absorbed and then add another 150ml and so on until the stock is finished.
  7. Season and stir in the parsley before serving.

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