- 4 cups vegetable stock
- 1 tbsp olive oil
- 1/2 brown onion, finely sliced
- 1 garlic clove, finely chopped
- 1 1/2 tsp of dried thyme
- 100g mushrooms, chopped (1 large portobello mushroom worked out to be ~100g)
- 1 cup arborio rice
- 3/4 cup white wine
- 3 tbsp butter
- 1/3 cup grated parmesan cheese
- 1 tbsp fresh chopped parsley
- 1/2 tbsp lemon juice
- Start by bringing vegetable stock to a simmer in a saucepan.
- In a large frying pan or large saucepan, heat oil (my favourite is a garlic infused olive oil or chilli if I want a kick) and toss in the chopped up onion, garlic and thyme.
- Stir until the onions are soft.
- Add in the rice and stir it around (I’ve been taught, only stir in one direction, otherwise you’re going to miss areas and make the cooking inconsistent) until coated in the oil.
- Pour in the white wine and simmer for 2-3 minutes.
- Add the vegetable stock, give it a good stir, then let it simmer for 20-25 minutes.
- By then the liquid will be absorbed and the rice cooked. Toss in the mushrooms, cook till slightly softened (few minutes), before stirring in the butter and parmesan.
- At the last minute, add in the parsley and the bit of lemon juice.
- Sprinkle with pepper (the vegetable stock often has alot of salt already in, no need for more), give it one last stir, then serve.
recipe adapted from Curtis Stone’s Mushroom and Parmesan Risotto recipe, as part of Coles