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Mushroom and Parmesan Risotto

30 mins

Serves 4



This was one of the first recipes I was taught when I went to cooking school. It was also one of the first times I had risotto. This risotto recipe is creamy, full of flavour and simple to cook. It is ideal as a filling meal or a starter to a long dinner party.

Mushroom and Parmesan Risotto


  • 25g butter

  • 1 clove garlic, crushed

  • 1/2 onion, diced

  • 100g risotto (arborio) rice

  • 400ml chicken stock

  • 300g mushrooms, sliced

  • 300ml double cream

  • 2 tsp chopped parsley

  • Parmesan to serve


  • Melt the butter in a pan over medium heat. Add the chopped onion, garlic and half the mushrooms. Cook gently for 3-4 minutes until starting to colour.

  • Add the rice and cook for 2 minutes

  • Add 50 ml of stock at a time, waiting for it to fully absorb into the rice before adding more. Remove from the heat

  • Add the cream and parsley just before serving