Mushroom Risotto


Great as a main meal or as a side dish to roast chicken breasts, pork chops or sausages.


  • 30g dried porcini mushrooms
  • 1 tbsp olive oil
  • 1 onion, sliced (180g)
  • 250g chestnut mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 250g Arborio risotto rice
  • 500ml low salt vegetable stock
  • 25g pack parsley, chopped
  • 3 tbsp half fat crème fraîche (75g)
  • 1 tsp LoSalt


  1. Place the porcini in a small bowl and pour over 400ml boiling water, cover with clingfilm and leave for 15 minutes. Drain, reserving the liquid and roughly chop.
  2. Heat the oil in a large frying pan and fry the onion for 3 minutes. Stir in all the mushrooms and the garlic and fry for 2-3 minutes. Add the rice and stir, to evenly coat in the juices.
  3. Mix together the reserved mushroom liquid and stock and add a little to the pan, over a gentle heat. Cover and keep stirring in more liquid as it gets absorbed by the rice until the rice is tender but there is still a little sauce.
  4. Off the heat, stir in the parsley, crème fraîche and LoSalt.