Mushroom Risotto

Classic risotto dish perfect for a filling winter warmer or as a side dish with a summer salad.

  • Easy
  • Serves 4
  • 45 mins


  • 225g Chestnut mushrooms (sliced)
  • 2 tbsp Olive oil
  • 1 medium Onion (finely sliced)
  • 2 cloves of garlic (finely sliced)
  • 150ml Dry white wine
  • 1.2 litres Vegetable stock
  • 350g Buchanans Arborio rice
  • 2 tbsp fresh Parsley (chopped)
  • 25g Butter
  • Salt and Pepper to season
  • Freshly grated parmesan cheese, to serve


  1. Soak the mushrooms in hot water for 10 minutes, and then drain well.
  2. Heat the oil in a large saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened.
  3. Add the mushrooms and fry for a further 2-3 minutes, until browned.
  4. Stir in the rice and coat in the oil. Pour in the wine and simmer until the liquid has been absorbed.
  5. Add stock slowly while stirring constantly, add parsley and butter and continue to simmer over a low heat until the rice is cooked.
  6. Season to taste with salt and pepper.
  7. Serve with freshly grated parmesan cheese