30-Minute Mushroom Risotto

This easy 30-minute mushroom risotto recipe is a real time saver. A perfect healthy weeknight meal that's deliciously creamy and packed full of flavour!

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 20

Servings

Calories 513kcal

Author Neil

Equipment

Ingredients

2 tablespoon olive oil
1 large onion diced
350 g Arborio rice or similar
600 ml hot vegetable stock
300 g Mushrooms sliced
2 cloves garlic crushed
Freshly grated salt and pepper
100 g cheddar cheese grated
Freshly ground salt and pepper.
Some grated cheddar cheese for garnish

Metric - US Customary

Instructions

In a medium sized pan gently heat 1 tablespoon of the oil over a medium heat and sauté the onion for about 5 minutes until softened.
Add rice, stir for a further minute then add the stock. Reduce the heat to low put a lid on the pot and cook for 15 - 20 minutes until the rice is just tender and the liquid absorbed. Add more hot water if required.
Meanwhile whilst rice is cooking, in a separate large frying pan gently heat the rest of the olive oil and sauté the mushrooms and garlic for about 8 minutes. Season with salt and pepper.
Stir the sautéed mushrooms and their juices into the cooked rice then add the cheddar cheese and stir that in too.
Serve the risotto garnished with a little extra cheddar cheese.

Nutrition