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Mushroom Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I made this risotto once and it was a success.

I made this risotto once and it was a success.

Ingredients

Serves: 1-2

Metric Cups
  • 200 grams risotto rice (arbrio or carnaroli)
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • ½ red chilli (seeds removed finely chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 100 grams mushrooms (sliced)
  • 500 millilitres chicken stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 50 grams grated parmesan
  • 50 grams fontina cheese
  • 75 grams frozen peas
  • 75 grams king prawns
  • 2 tablespoons chopped fresh parsley
  • 7 ounces risotto rice (arbrio or carnaroli)
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • ½ red chile (seeds removed finely chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3½ ounces mushrooms (sliced)
  • 18 fluid ounce chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1¾ ounces grated parmesan
  • 1¾ ounces fontina cheese
  • 2⅔ ounces frozen peas
  • 2⅔ ounces king shrimp
  • 2 tablespoons chopped fresh parsley

Method

Mushroom Risotto is a community recipe submitted by James6642 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil and butter in saucepan on a medium heat. Cook the onion, chilli and mushrooms for five minutes until the mushrooms are browned and the chilli and onion are soft.
  • Stir in the risotto rice and coat it in the oil and butter. Add a small amount of stock at a time so the rice absorbs the stock.
  • Continue this on a low heat until all the stock has been absorbed, this should taken about 10-20 minutes.
  • Throw in the peas and prawns and stir until they're defrosted.
  • Sprinkle in the cheeses and parsley, give it more stir and serve.
  • Heat the oil and butter in saucepan on a medium heat. Cook the onion, chilli and mushrooms for five minutes until the mushrooms are browned and the chilli and onion are soft.
  • Stir in the risotto rice and coat it in the oil and butter. Add a small amount of stock at a time so the rice absorbs the stock.
  • Continue this on a low heat until all the stock has been absorbed, this should taken about 10-20 minutes.
  • Throw in the peas and prawns and stir until they're defrosted.
  • Sprinkle in the cheeses and parsley, give it more stir and serve.
  • Additional Information

    You can buy parmesan cheese already grated in packets from shops.

    You can buy parmesan cheese already grated in packets from shops.

    Tell us what you think

    What 1 Other has said

    • We have tried this recipe a few times now and it's great. We find that we need a lot more stock - about twice as much as to cook for twice as long to get the best results, otherwise the rice too hard. :)

      Posted by cjtweddle on 3rd February 2014
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