Roast mushroom and parsley risotto

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

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


  1. Pre-heat the oven to 180C.
  2. Finely chop the onion and 3 cloves of garlic.
  3. Slowly fry in 1 tbsp of butter and a dash of olive oil for about 15 minutes until translucent and soft.
  4. Add the rice and lightly fry for 1 minute.
  5. Add the wine and stir thoroughly.
  6. 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.
  7. While this is going on, fry the mushrooms in 1tbsp butter, 2 whole cloves of garlic and salt for 5 minutes.
  8. Put the mushrooms in the oven and roast for 10 minutes.
  9. Chop most of the mushrooms, leaving some for decoration.
  10. Chop the parsley, juice the lemon and grate the cheese.
  11. 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.
  12. 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.

Additional Information

  • Rice

  • mushroom

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments

  • BryonyMumsnet 30/06/09 13:37

    Good for showing off your cooking skills.