Roast mushroom and parsley risotto

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Serves: 4

By BryonyMumsnet



  • 1 pint vegetable stock

  • 1 lemon juiced

  • 225g risotto rice

  • 5 cloves garlic

  • 3 tbsp butter

  • 1 small onion

  • 115g Parmesan

  • 250ml Worcestershire sauce

  • 1 handful flat-leaf parsley

  • 100-200g mushrooms


<ol> <li>Pre-heat the oven to 180C.</li> <li>Finely chop the onion and 3 cloves of garlic.</li> <li>Slowly fry in 1 tbsp of butter and a dash of olive oil for about 15 minutes until translucent and soft.</li> <li>Add the rice and lightly fry for 1 minute.</li> <li>Add the wine and stir thoroughly.</li> <li>After all the wine has been absorbed, add the stock a ladle at a time, waiting until the all the stock has been absorbed before adding the next.</li> <li>While this is going on, fry the mushrooms in 1tbsp butter, 2 whole cloves of garlic and salt for 5 minutes.</li> <li>Put the mushrooms in the oven and roast for 10 minutes.</li> <li>Chop most of the mushrooms, leaving some for decoration.</li> <li>Chop the parsley, juice the lemon and grate the cheese.</li> <li>When the rice is nearly ready, add the parsley, cheese, 1 tbsp butter and lemon juice. Turn off the heat and leave with the lid on for 2 minutes.</li> <li>Check that the rice is ready, and if it is add the chopped mushrooms give a good stir and serve. Adding some of the roast mushrooms, a sprinkling of cheese on the top.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Main Course

  • Rice

  • mushroom

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  • BryonyMumsnet 30/06/09 13:37

    Good for showing off your cooking skills.