VEGETARIAN FRIENDLY
Creamy Vegetarian Mushroom Risotto
A rich mushroom risotto with golden mushrooms, lemon, parmesan and spinach.
EASY
40 MINS
SERVES 4
ABOUT THE RECIPE
Mushroom risotto can go very beige very quickly, but not this one. The mushrooms get properly browned first, then folded through silky Arborio rice with lemon, parmesan and a little spinach at the end. Creamy vegetarian mushroom risotto, but with enough brightness to keep you coming back.
THE RECIPE
Ingredients
250 g mixed mushrooms, sliced (such as brown, portobello, shimeji or oyster)
2 tbsp unsalted butter
2 tbsp olive oil, plus extra for drizzling
2 cloves garlic, finely chopped
2 shallots, finely chopped
1 cup Arborio rice
½ cup dry white wine
4 cups vegetable stock, kept warm on a low heat
1 cup finely grated Parmesan cheese
Zest and juice of ½ lemon
1 cup spinach leaves
1 tsp fresh thyme leaves
Flaky sea salt
Freshly cracked black pepper
Method
1.
Place the sliced mushrooms in a microwave-safe bowl and microwave on high for 3 minutes. This collapses the air pockets in the mushrooms so they brown beautifully rather than soaking up oil when cooked.
2.
Drain the mushrooms, reserving the mushroom liquid. Add this liquid to the vegetable stock and keep the stock warm in a small pot over low heat on the stove.
3.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium-high heat. Add the mushrooms and cook until golden and tender. Season lightly with salt and pepper, then remove from the pan and set aside.
4.
In the same pan, add the remaining olive oil and butter. Gently sauté the shallots and garlic until fragrant and translucent.
5.
Add the Arborio rice and cook for 1–2 minutes, stirring so the grains become lightly toasted and coated in the butter.
6.
Pour in the white wine and stir until it has mostly absorbed.
7.
Add a ladle of the warm vegetable stock and stir frequently, allowing the liquid to absorb before adding the next ladle. Continue adding stock gradually and stirring until the rice is creamy and al dente, about 18–20 minutes. The risotto should flow slowly like a wave when the pan is shaken.
8.
Stir through the cooked mushrooms, ¾ cup of the Parmesan, lemon zest, lemon juice, spinach, and thyme. Adjust seasoning with salt and freshly cracked black pepper.
9.
Spoon the risotto onto plates, sprinkle with the remaining Parmesan, and finish with a drizzle of olive oil. Serve immediately.
SAMANTHA'S NOTES
Microwave the mushrooms
Keep stock warm
Serve immediately
Warm stock absorbs more evenly into the rice and keeps the risotto cooking steadily. Cold stock slows everything down and can make the texture uneven.
Risotto is best served loose, silky and flowing. It thickens as it sits, so get it into bowls while it still has that creamy movement.
Do not skip the microwave trick. It collapses the mushrooms first, so they brown in the pan instead of soaking up oil and turning spongy.
HUNGRY FOR MORE?
New recipes from my kitchen to yours.
Join the Slick List for new Original Recipes, kitchen notes and fresh ideas, sent straight to your inbox.
Fresh recipes, Friday drinks and vintage cookbook gems. Straight to your inbox.
