Risotto, with parmesan & mushrooms




With step by step pictures, video and recipe, making this delicious dish has never been easier! This rich risotto is a resounding family winner.

A one pot dish which is packed with flavours and has a lovely creamy texture. This is not as difficult as you would think, you just need to be able to stand, stir & stir!


Video is at the bottom of the recipe blog ⇓

INGREDIENTS                               SERVES  6

  • 300 grams of risotto rice
  • 1.2 litres of hot stock, can be chicken or vegetable (2 stock cubes)
  • 100 grams of grated parmesan cheese
  • 1 large onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 200 grams of mushrooms finely sliced
  • 400 grams of fresh spinach
  • large hand full of fresh basil leaves
  • 1 tbsp. of smoked paprika
  • 1 tbsp. of olive oil, or low calorie spray oil
  • 90ml of white wine
  • Salt and pepper to taste


On the hob!

Taking a large frying pan or wok, place it on a high heat and add the oil or spray with oil.  Throw in the onion, garlic and mushrooms, turn down the heat and leave to soften for about 10 – 15 mins.  Once softened add the risotto rice, quickly stir for about a minute so the heat cracks open the grains.


Once the rice grains have been heated add the white wine to the mushrooms.  On a medium heat keep stirring well until the liquid has been absorbed by the grains.  Next add a ladle of stock.  You need to keep adding the stock stirring well each time so it doesn’t stick.  It takes about 20 – 25 minutes to add all the stock depending on your hob.  As you stir try to press down on the grains, this helps them absorb more fluid and expel the sticky starch.

Add the paprika, salt and pepper and stir well, once all the stock has been absorbed you need to taste the grains.  If they are still a little grainy, you need to add some more hot water to the rice.  Whilst it is finally cooking, grate the cheese.  There isn’t an exact time for cooking risotto, it depends on many factors.  The best way is to keep tasting, when it is slightly firm to bite but no grains inside its ready!

When it is ready add the cheese stir well, then throw in  the basil and spinach. Stir again!  Turn off the heat and place a lid onto the pan.  Leave it to steam and rest for 2 minutes.  That’s is its ready to plate up.

Enjoy, Emily x

Any questions or comments please get in-touch.

Video…Its as easy as this!….





8 thoughts on “Risotto, with parmesan & mushrooms

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