Mushroom risotto recipe - How to make mushroom risotto

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try mushroom risotto  recipe. Enjoy quick & easy rice recipes and learn how to make mushroom risotto.

Ingredients

15g (½oz) mixed dried mushrooms
750ml (1¼ pints) good vegetable or chicken stock
25g (1oz) butter
1 small onion, finely chopped
175g (6oz) Arborio rice
4 tbsp dry white wine or vermouth (optional)
1 tbsp olive oil
100g (3½oz) mixed fresh mushrooms, halved or sliced if large
2 tbsp finely grated
Parmesan, plus extra to serve
1 tbsp finely chopped parsley

Place the dried mixed mushrooms in a small bowl and cover them with 100ml (3½fl oz) boiling water. Set aside to soak. Pour the stock into a small saucepan, bring to the boil then reduce the heat to a gentle simmer.

In a separate pan, melt half the butter and add the onion. Cook, stirring, over a medium heat for about 6 minutes, until it's soft but not coloured.

Add the rice and stir for 2 minutes, coating with the butter and onions. Pour in the wine, if using, and stir until it's evaporated. Add a ladleful of hot stock to the pan, and keep stirring until it has all but disappeared. Continue stirring in ladlefuls of stock until the rice is almost cooked and most of the stock used up (about 15-16 minutes).

Meanwhile, heat the olive oil in a frying pan over a high heat and briskly fry the fresh mushrooms until golden. Keep warm. Remove the dried mushrooms from their bowl and roughly chop. Strain their soaking liquid and add it to the rice along with the soaked mushrooms. Cook away the excess liquid, then add the remaining stock with half the fried mushrooms. By now, the rice should be cooked but not mushy.

Remove the pan from the heat, stir in the remaining butter and the Parmesan, cover and leave to rest for 2 minutes. Serve in warmed bowls, topped with the remaining fried mushrooms, a scattering of parsley and extra grated Parmesan. 

From Tesco Realfood  

More Rice Recipes:

Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad
Butternut squash and chicken rogan josh
Sticky chicken sticks with egg-fried rice

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Wild mushroom risotto recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Wild mushroom risotto recipe. Enjoy quick & easy rice recipes and learn how to make Wild mushroom risotto. 


Cook: 15 mins | Prep: 5 mins | Serves: 2  | Difficulty: Easy

Ingredients

20g unsalted butter
½ onion, finely chopped
1 garlic clove, crushed
500ml chicken stock
100g risotto rice, preferably Carnaroli
50ml white wine
2 tbsps olive oil
100g mixed wild mushrooms, cleaned, washed
1 tbsp mascarpone cheese
1 heaped tbsp freshly grated Parmesan cheese
1 tbsp chopped fresh flat leaf parsley
½ lemon, juiced
Salt
Freshly ground black pepper

Method

1) Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes. Pour the chicken stock into a separate pan and bring to a simmer.

2) Add the rice to the onions and coat in the butter. Add the white wine, boil and reduce for 2 minutes. Add just enough hot stock to cover the rice.

3) Heat the olive oil in a separate frying pan and fry the mushrooms for 3 minutes until golden brown. Season and add to the rice. Cook the rice and mushrooms for 10 minutes, adding a little more stock once the previous batch has been absorbed by the rice.

4) When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice.

Check the seasoning and serve.
Foodnetwork.co.uk | Recipe by: Jun Tanaka

More Rice Recipes:

Gourmet Mushroom Risotto
Jollof rice with chicken
Curried Chicken and Rice Burritos
Hunter's Wild Rice Chicken Salad
Wild Rice and Cucumber Salad
Cream of Turkey & Wild Rice Soup 

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Gourmet Mushroom Risotto Recipe

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.

2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. parmesan. Season with salt and pepper to taste.

Nutritional Information

Amount Per Serving  Calories: 438 | Total Fat: 17.1g | Cholesterol: 31mg 

More Rice Recipes:

Jollof rice with chicken
Curried Chicken and Rice Burritos
Hunter's Wild Rice Chicken Salad
Wild Rice and Cucumber Salad
Cream of Turkey & Wild Rice Soup
Roasted peppers & wild rice

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Simple squash risotto recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Simple squash risotto recipe. Enjoy rice cooking recipes and learn how to make Simple squash risotto.

 Roasted squash gives this vegetarian supper for two a deep autumnal flavour

Easy
Serves 2
Prep 15 - 20 mins
Cook 35 mins
Vegetarian

Ingredients

1 butternut squash
4 tbsp light olive oil
600ml vegetable stock
50g unsalted butter
1 small onion , finely chopped
1 celery stick, finely chopped
2 garlic cloves , crushed
1 bay leaf
1 tsp fresh thyme leaves , picked
140g risotto rice (we like carnaroli)
100ml white wine
50g Parmesan (or vegetarian alternative), finely grated

Method

1. Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon - you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.

2. While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.

3. Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.

4. Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. Serve with crusty bread and Sautéed spinach (below).

Try

Sauteed spinach, shallots & garlic
Warm 2 tbsp light olive oil in a frying pan with lid, set over a medium heat and add 25g of finely sliced shallot and 1 finely sliced garlic clove. Stir and cook for 1 min until golden. Increase the heat and add 200g washed young leaf spinach. Stir briefly, then pour in 1 tbsp water and cover tightly to help create steam. Leave for 30 secs, then remove the lid, season and boil rapidly to evaporate any remaining liquid. Simply spoon into a bowl and serve.

864 kcalories, protein 19g, carbohydrate 83g, fat 51 g, saturated fat 21g, fibre 7g, sugar 17g, salt 0.94 g

Recipe from Good Food magazine, October 2009.

More Vegetarian Rice Recipes
Mushroom & rice one-pot
Lemon-Nut Rice Stuffing
Spring Herb Rice
Basque Vegetable Rice
Vegetable Biryani Recipe
Vegetable Fried Rice 

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Smoked haddock & leek risotto - Recipe for Smoked haddock & leek risotto

The Rice Recipes Kitchen invites you to try a recipe for Smoked haddock & leek risotto. Enjoy cooking delicious rice recipes and learn how to make Smoked haddock & leek risotto.

There's no tedious stirring with this one - just stick it in the oven until creamy and delicious

Easy
Serves 4
Prep 5 mins
Cook 35 mins
Low-fat

Ingredients

small knob of butter
1 large leek , thinly sliced
300g risotto rice , such as arborio or carnaroli
700ml fish or vegetable stock
250ml full-fat milk
375g undyed smoked haddock , skinned and cut into large chunks
3 tbsp crème fraîche
100g baby spinach

Method

1. Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.

2. Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.

3. Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

NUTRITION PER SERVING

444 kcalories, protein 29g, carbohydrate 64g, fat 10 g, saturated fat 5g, fibre 3g, sugar 5g, salt 3.34 g

Recipe from Good Food magazine, April 2010.

Mushroom-stuffed chicken with lemon thyme risotto - Green Risotto with Fava Beans Recipe - Risotto with squash & sage

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Mushroom-stuffed chicken with lemon thyme risotto

Rice Recipes site invites you to try an Easy and tasty recipe of Mushroom-stuffed chicken with lemon thyme risotto. Learn how to make the best Mushroom-stuffed chicken with lemon thyme risotto. Ever tried risotto as a side dish? It's perfect with these chicken breasts with a rich porcini stuffing.

Preparation time 20 mins
Cook time 40 mins plus 30 mins soaking
Freezable
Gluten-free
The uncooked stuffed chicken can be frozen

Ingredients - Serves 4

FOR THE CHICKEN & STUFFING
25g dried porcini mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved
1 tbsp olive oil
1 onion , finely chopped
150g pack baby button mushrooms , finely chopped
2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
175ml white wine
4 skin-on chicken breasts

FOR THE LEMON THYME RISOTTO
1 tbsp butter
1 tbsp olive oil
2 celery sticks, finely chopped
1 small onion , finely chopped
140g risotto rice
600ml hot chicken stock
2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
juice and zest ½ lemon
50g Parmesan , grated, plus 1 tbsp extra to serve

Method
1. Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
2. Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.
3. While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick - about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.
4. When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.

Tip: If you can't get hold of porcini mushrooms, cook 1 finely chopped bacon rasher and add it to the stuffing to give it a real depth of flavour.

Porcini stuffing

The porcini stuffing has a robust flavour that would also be wonderful in a whole roast chicken. For a meat-free alternative, simply stir the stuffing mix through the rice instead of the lemon thyme and swap the chicken stock for vegetable to make a rich mushroom risotto.

NUTRITION PER SERVING
501 kcalories, protein 47g, carbohydrate 36g, fat 18 g, saturated fat 6g, fibre 3g, salt 1.67 g

Recipe from Good Food magazine, April 2009.

Chinese Mushroom Rice - Chicken and Rice Casserole - Green Risotto with Fava Beans

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Green Risotto with Fava Beans Recipe

Learn how to make Green Risotto with Fava Beans. Here an easy and delicious recipe for Green Risotto with Fava Beans. This recipe consists of fava beans, chicken broth, butter, onion, and grated Reggiano Parmesan cheese.

I can't stress enough how much better this is if it is stirred constantly. If one arm gets tired, switch arms. Taste the rice for doneness before serving. Nothing worse than a plate of crunchy risotto. Try it, and you will find it is well worth it!

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Ready In: 1 Hr

Ingredients
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste

Preparation
1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor.

2. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.

3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

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Fresh Asparagus Risotto Recipe - How to Make Fresh Asparagus Risotto

Learn how to make delicious Fresh Asparagus Risotto. This is an easy recipe for Fresh Asparagus Risotto. This classic risotto uses arborio rice, fresh asparagus, white wine, cream and Parmesan cheese for a creamy side dish just right for spring.

Preparation Time - 5 Minutes
Cooking Time - 40 Minutes
Ready In - 45 Minutes

Ingredients
1/4 teaspoon ground white pepper
3 cups water
2 cups chicken broth
3 tablespoons butter or margarine, divided
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked RiceSelect® Arborio Rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt

Preparation
1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.

2. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

Oven-baked red pepper risotto - courgette rice with feta & olives recipe

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Oven-baked red pepper risotto

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Easy
Serves 4
Prep 5 mins
Cook 30 mins
Vegetarian, Egg-free, Low-fat

Ingredients

1 tbsp oil
1 onion , chopped
300g risotto rice
100ml white wine (optional, or use more stock)
400g can chopped tomatoes
200g frozen roasted peppers
500ml vegetable stock
handful flat-leaf parsley , chopped
parmesan , to serve (optional)

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

2. Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Try

Use up leftovers - Red risotto cakes with bacon

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Nutrition per serving

334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g

Recipe from Good Food magazine, October 2008.

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Courgette rice with feta & olives recipe

A simple recipe to prepare Italian vegetarian rice dish that you can make in one pan.

Easy - Serves 4 - Ready in 25-35 minutes - Vegetarian

Ingredients

100g feta cheese , crumbled
handful of pitted black olives , roughly chopped
3 tbsp flat leaf parsley , roughly chopped
4 tbsp olive oil
1 large onion , finely chopped
3 courgettes , roughly sliced
250g risotto rice , such as arborio
1l hot vegetable stock
140g petits pois

Method
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

Nutrition Per serving

436 kcalories, protein 14g, carbohydrate 57g, fat 18 g, saturated fat 5g, fibre 5g, salt 2.11 g

Recipe from Good Food magazine, May 2004.

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