Mushroom Risotto


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  • 3 Large chopped mushrooms
  • 2 Chopped Garlic Cloves
  • 1 tbsp Olive Oil
  • Saffron
  • 250 ml Water
  • 100 ml White Wine
  • 1 Vegetable Stock Cube
  • 4 oz Rice
  • 2 oz Parmesan cheese


1. Sauté the mushrooms and garlics cook for a while then add the rice and stir until the rice becomes clear and add the water, wine and cube and stir.

2. Season with Salt, pepper and saffron and cook until the liquid drys out, by then the rice should be cooked, if not add some more wine.

3. When the rice is cooked add the grated Parmesan cheese and stir.

Can be served on its own or like I did precooked six mushrooms and stuffed them served two mushrooms and a mould of rice beside.

Recipe by Rosemarie Mañasco

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