Deep In Flavour Triple Mushroom Risotto

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Ingredients (Serves Two)

  • 60g Dried Porcini Mushrooms (Soaked As Per Instructions)
  • 6-7 Chestnut Mushrooms, Sliced
  • Handful Baby Button Mushrooms, Halved To Quartered
  • 100g Arborio (Risotto) Rice
  • 500ml Chicken Stock
  • 1/2 Pink (Or Red) Onion, Diced
  • Two Garlic Cloves, Finely Chopped
  • Olive Oil
  • 30g Grana Padano, Grated (Or Similar)

Method

  1. Place the onion and garlic into a large saucepan with a good drizzle of olive oil on a medium heat
  2. After a couple of minutes add the arborio rice and a little of the vegetable stock
  3. When all that stock is initially absorbed add a little more, keeping topping it up regularly, and mix in all the mushrooms
  4. When the rice is about half cooked add in the Grana Padano
  5. Wait for the rice to be fully cooked, be careful about adding more stock from three quarters cooked and only do so if the stock completely goes and the rice is still not done, and the liquid gone before serving up

Eating And Storage Tips

I’ve mentioned in the ingredients that you can use Grana Padano or another suitable hard cheese because I’m aware that all hard cheeses aren’t necessarily vegetarian and given the rest of this recipe is vegetarian it seems important to make sure you consider this.

I got my dried porcini mushrooms from Lidl and they come as 60g, which is two servings, for £1.89. This makes them a bit on the pricy side but even when you add the regular mushrooms to it you’re still looking at a similar price point to two portions of meat. The arborio rice is also from Lidl.

If you want to add something extra to this, perhaps to make it stretch to three or even four portions, then you could do garlic bread on the side (you can get some from Lidl that is with margarine for incredibly cheap) and some mixed salad too.

As you might know I live alone so I put this into a container, sealed, in the fridge for the following day. I ate mine cold, with a little extra cheese on top, but you could easily give this a really good blast in the microwave to reheat it too. If it’s a little on the drier side before reheating consider adding a splash of water in.

@danniilowe

Eat solo, eat healthy, eat on a budget with this creamy and rooted in earthy flavours mushroom risotto. It uses dried mushrooms from Lidl to keep costs down and makes two portions for brilliant leftovers. – Soak your mushrooms, per instructions, meanwhile chop a large handful of chestnut and baby button mushrooms – Place half a diced pink or red onion and two garlic cloves into a large saucepan with a good drizzle of olive oil – After a couple of minutes add 100g of arborio rice and a little vegetable stock – Add a little more stock, keeping topping it up regularly, and add the mushrooms in as well – When the rice is about half cooked grate in some grana padano (or other similar hard cheese) – Wait for the rice to be fully cooked, be careful about adding more stock from 3/4 cooked and only do so if the stock completely goes and it’s still not done, and the liquid gone before serving up #fypfood #food #recipesoftiktok #cookwithme #cooking #dinnerideas #risotto #vegetarian

♬ original sound – DanniiLowe – DanniiLowe