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Wild Mushroom Risotto is simple to make and flavoured with Parmesan and chives. For this recipe I used girolle mushrooms but any mushroom will work.

Wild Mushroom Risotto

Amanda
This dish is simple to make and flavoured with Parmesan and chives. For this recipe I used girolle mushrooms but any mushroom will work.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 386 kcal

Ingredients
 
 

  • 600 g sliced mushrooms
  • 240 g Arborio rice
  • 1 litre vegetable stock
  • 2 shallots, finely chopped
  • 200 ml dry white wine or use extra stock
  • 2 tbsp oil
  • 1 tbsp butter
  • 3 tbsp chopped chives
  • grated Parmesan to serve

Instructions
 

  • Put the stock in a saucepan with a lip and heat to a simmer.
  • Using a non stick pan fry the mushrooms and shallot in a tsp of the oil and remove from the pan.
  • Heat the rest of the oil in the pan and tip in the rice, stirring for a few minutes until the rice becomes translucent.
  • Add the wine, if using and allow it to be absorbed before stirring in some stock. 
  • As the stock is absorbed add more, about a half cup at a time, until it is all absorbed, stirring occasionally. Just before adding the last amount if stock return the mushrooms and shallots to the pan.
  • When cooked stir through the butter and chives and season to taste.
  • Stir through some grated Parmesan or scatter on top to serve.

Nutrition

Calories: 386kcalCarbohydrates: 56gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 8mgSodium: 39mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 187IUVitamin C: 5mgCalcium: 14mgIron: 4mg
Keyword risotto, wild mushroom
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