Mushroom Risotto (BC)

Risotto has the reputation of being difficult, but it can be quite well be prepared at home. It’s a great way to make a simple meal or use up leftovers. If your first attempt isn’t perfect, please do try again, risottoes are not difficult to master but well worth the effort. The risotto sauce will be naturally creamy and no extra cream is required. My house always has a chunk of Parmesan cheese laying around, which is an excellent way to enrich a risotto.


  • 1 tbs sunflower oil
  • 1 small onion
  • 2 cloves of garlic
  • 100gr Arborio rice
  • 1 stock cube
  • 400ml water
  • 200gr Swiss Brown mushrooms
  • 1/2 tsp dried thyme

Serves 1 as part of the Budget Challenge


Chop the onion finely. Press the garlic with a garlic press.
Heat the oil in a large frying pan. Sweat the onion for 3 minutes, add the garlic and softly bake for 1 minute more.

Add the rice and make sure all the rice is coated with oil. Then add the stock cube and a third of the water. Leave to simmer for 9 minutes. Shake, don’t stir (that doesn’t just apply to martinis). When all the water has been absorbed, add some more. Because of the large surface area of the water in my frying pan, I needed 400ml, as more will evaporate. If you only add the water when it has evaporated, you won’t over-water the rice, and you will get a better risotto.

Quarter the mushrooms. Add them to the rice together with the thyme. Shake the rice and mushrooms, and bake for up to 6 minutes, or until the rice is almost cooked through (a tiny bit of a bite is allowed but not too much, just test a grain of rice to see if you like the done-ness).

A good risotto spreads when plated, so don’t cook your rice too dry.

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