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  • kcsimos

mushroom risotto

Prep: 10min | Cooking: 25min

Complexity: 1/5


(serves 2)

  • 250g mushrooms of choice, sliced

  • 125g arborio rice

  • 1 onion, chopped

  • 1 garlic clove, chopped

  • 100ml white wine

  • 400ml vegetable stock (alternate is 400ml water + 1tbsp vegetable stock powder)

  • 3-4 tbsp chopped parsley

  • juice from 1/2 lemon

  • salt, pepper, olive oil

  • 2 tbsp butter

* Optional: grated cheese


Fry onion in a little olive oil. Once transparent, add the garlic. Just as it starts to release its aroma, add the rice. Lower the heat and mix constantly while it lightly fries for 2-3min, then extinguish with the wine. Add the sliced mushrooms and slowly pour in the vegetable stock, ladle by ladle, allowing the rice to drink up each dose before pouring in the next. It takes ca. 20min, at a heat level where the added stock doesn't boil but only reaches a simmer.

Add parsley. Remove from heat. Add butter and lemon juice, mix well and season to taste with salt and pepper. Serve with grated cheese if using.

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