Mushroom Risotto

Prep:15 minutes

Cook:20 minutes


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.