Recipe For Mushroom Risotto #ReadySteadyCook

My main course of a Mushroom Risotto for Ready Steady Cook was an obvious choice given the fact that arborio rice was one of my ingredients. I was faced with a few challenges, namely, I only had the onion to use as my base, I had no vermouth or even wine as the alcohol bit and no stock! This was the reason I drained the tomatoes for my starter.

Mushroom Risotto
Mushroom Risotto

Mushroom Risotto
  • 15mls olive oil *
  • 250g mushrooms sliced
  • salt for seasoning *
  • 15g butter *
  • ½ onion chopped
  • 2 garlic cloves sliced *
  • 100g arborio rice
  • water at simmering temperature
  • black pepper for seasoning *
  • juice from the drained tin tomatoes *
  • 1 handful fresh flat leaf parsley chopped *
  • 15mls mascarpone cheese
  1. heat the olive oil in a pan and fry off the mushrooms with a generous seasoning of salt
  2. remove and set aside, adding the pan juices to the drained tomato juice
  3. melt the butter and gently fry the onion until translucent
  4. add the garlic and fry for 2 minutes
  5. add the rice and cook until it starts to change colour
  6. add 1 ladle simmering water
  7. season generously with black pepper
  8. when the water has nearly absorbed add the tomato juice
  9. season generously with salt
  10. continue adding water, a ladle at a time, until the rice is nearly cooked through
  11. check the seasoning
  12. add the mushrooms and heat through
  13. add the parsley and remove from the heat
  14. stir in the marscapone and serve immediately
My Notes
* pantry ingredients that were allowed

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28 thoughts on “Recipe For Mushroom Risotto #ReadySteadyCook

  1. very nice Tandy ! did you just use the gewone mushrooms?? will try it tomorrow ! tonight is sushi night 🙂

    1. thanks, it was really great with the tomato juice and I may just use that in future with stock for extra depth of flavour.

  2. Well done, this is why I love this challenge, it forces you to innovate and create things you didn’t know you could 🙂

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