By Oscar Cameron
Mum’s Mushroom Risotto
6 steps
Prep:1hCook:1h 10min
Stirring is key to release the starch.
Salt the mushrooms after they’ve just begun to brown to preserve their texture (release less water)
Updated at: Wed, 16 Aug 2023 23:48:02 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories271.6 kcal (14%)
Total Fat2.4 g (3%)
Carbs45 g (17%)
Sugars3.5 g (4%)
Protein8.8 g (18%)
Sodium103.5 mg (5%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Soak the dried mushrooms in boiling water for one hour
dried mushroomsStep 2
Sauté the onion for around ten minutes. Add fresh mushrooms and some thyme (around 5 minutes)
Saute Pan
onion1 
fresh mushrooms
thymeStep 3
Add rice, stir well, coating, then add dry mushrooms with the water and a good slug of white wine
Arborio Rice80gdried mushrooms
white wineStep 4
Turn up the heat, allowing the alcohol to evaporate. Add boiling water to cover rice and add the stockpot. Stir continuously until the water has almost completely been absorbed.
Vegetable StockpotStep 5
Add more boiling water and simmer for around 30 minutes. Do not salt as this will harden the rice.
Step 6
After 30-40 minutes, take off the heat. Stir in a handful of Parmesan. Decorate with Thyme and Pepper. Serve immediately.
thyme
parmesan
pepper
