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

Ingredients

  • 15 mls olive oil *
  • 250 g mushrooms sliced
  • salt for seasoning *
  • 15 g butter *
  • 1/2 onion chopped
  • 2 garlic cloves sliced *
  • 100 g arborio rice
  • water at simmering temperature
  • black pepper for seasoning *
  • juice from the drained tin tomatoes *
  • 1 handful fresh flat leaf parsley chopped *
  • 15 mls mascarpone cheese

Instructions

  • heat the olive oil in a pan and fry off the mushrooms with a generous seasoning of salt
  • remove and set aside, adding the pan juices to the drained tomato juice
  • melt the butter and gently fry the onion until translucent
  • add the garlic and fry for 2 minutes
  • add the rice and cook until it starts to change colour
  • add 1 ladle simmering water
  • season generously with black pepper
  • when the water has nearly absorbed add the tomato juice
  • season generously with salt
  • continue adding water, a ladle at a time, until the rice is nearly cooked through
  • check the seasoning
  • add the mushrooms and heat through
  • add the parsley and remove from the heat
  • stir in the marscapone and serve immediately

Notes

* pantry ingredients that were allowed

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28 thoughts on “Recipe For Mushroom Risotto #ReadySteadyCook

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

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

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