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Simple Risotto

Simple Risotto

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Simple Risotto
17th July, 2017

Some people are put off of making a risotto because they think it's time consuming but nothing could be further from the truth. It's not quite as easy as simple rice but the risotto is worth that tiny bit more effort

If you like, you can add frozen peas to the dish at the very end


  • 25g butter
  • 1 tbsp Oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 150g button mushrooms, chopped
  • 100g Arborio rice
  • 50 mls white wine
  • 400 mls vegetable stock or chicken stock
  • 50g grated parmesan
  • handful fresh parsley, chopped
  • knob of butter to finish


    Add the oil and butter to a pan and bring to a foam. Add the onions and soften for about 5 minutes before adding the mushrooms and cooking for a further 3 minutes. Add the garlic and cook for another minute.

    Now add the rice and stir around the pan for a minute or two before increasing the heat and adding in the white wine. Reduce the white wine completely and add enough veg stock to the pan to just about cover the rice, drop the heat to medium and leave for about 5 minutes

    Keep checking the rice and top with veg stock with needed. Remember we don't want to boil the rice, we let the rice soak up the flavours

    If you run out of stock, use some boiling water until the rice is done and al dente. When done, remove from the heat and stir in the parmesan, butter and fresh herbs and serve