A few months ago, all my ingredients were ready for a traditionally cooked mushroom risotto but I arrived home late, so decided to cut a few corners and this was the result. A tasty creamy comforting bowl of non-traditional risotto!
Although mushrooms are available year round, they always feel more autumnal to me.
It’s perfect to make in any small space, after a day out or whenever you fancy a rich bowl of goodness.
For a vegan meal, simply substitute the parmesan with a vegan hard cheese and enjoy!
Prep and Cook Time: Under an hour (depending on your rice)
Cookware: Large frying pan and a medium saucepan
- 120g rice, of choice, cooked as instructions
- 1 mushroom stock cube ( I use Kallo)
- 250g chestnut mushrooms – sliced and chopped for shape variety (any mix of mushrooms are great)
- 2 tbsp oil
- 1 large shallot – finely chopped
- 2 garlic cloves – crushed
- chilli – finely chopped or 1/2 tsp chilli flakes
- 2 handfuls baby spinach leaves
- 50g parmesan – grated
- parsley – chopped
- salt / black pepper
Firstly, put the rice on to cook. Add the mushroom stock cube to the cooking water and stir well. Once the rice is cooked, leave in the stock to soften and adopt the flavour.
Meanwhile, heat the oil in your frying pan and sauté the mushrooms. After 6 – 8 mins, add the shallot, garlic, chilli and gently cook together until a lovely soft mixture. Add the spinach and wilt the leaves over a low heat for 2 – 3 mins. Turn off heat and add half of the parmesan, some parsley and season to taste.
By now the rice will be cooked, so using a slotted spoon (if possible) add the cooked rice to the mushrooms, with a little of the mushroom cooking water. Combine well, adding a splash more stock if required, and that is it!
Spoon your creamy risotto into warmed bowls and sprinkle with the remaining parmesan. Delicious topped with more parsley and toasted pine nuts or pistachios.