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Mushroom risotto

Name: Mushroom risotto
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 onion; 250g chestnut mushrooms; Splash olive oil; Knob of butter; Bunch fresh thyme sprigs; 250g risotto rice; 750ml vegetable stock (hot); 100g taleggio cheese or vegetarian alternative (see Tips)

Published: 31 Aug 14
Updated: 18 Mar 24

Looking for some easy comfort food? Try this quick vegetarian mushroom risotto made with oozy taleggio cheese for a comforting midweek dinner.

Looking for more ways with taleggio? Try this cauliflower cheese pasta bake and fall in love…

Easy
September 2014

Test kitchen approved

Serves 4
Hands-on time 30 min

Looking for some easy comfort food? Try this quick vegetarian mushroom risotto made with oozy taleggio cheese for a comforting midweek dinner.

Looking for more ways with taleggio? Try this cauliflower cheese pasta bake and fall in love…

Nutrition: per serving

Calories: 384kcals
Fat: 13.2g (6.4g saturated)
Protein: 12.6g
Carbohydrates: 50.2g (1.5g sugars)
Fibre: 1.4g
Salt: 0.4g

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Ingredients

1 onion
250g chestnut mushrooms
Splash olive oil
Knob of butter
Bunch fresh thyme sprigs
250g risotto rice
750ml vegetable stock (hot)
100g taleggio cheese or vegetarian alternative (see Tips)

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Method

Roughly chop the onion and slice the chestnut mushrooms. Heat the oil and the butter in a non-stick medium-size saucepan over a medium heat, then fry the onion and mushrooms for 4-5 minutes until the onion has softened.
Remove the leaves from the thyme sprigs and add most of them to the pan. Continue cooking for a further 1 minute. Add the rice and cook, stirring, for 2 minutes.
Begin adding the stock, a ladleful at a time, stirring until each ladleful has been absorbed before adding the next. Continue in this way for around 15-18 minutes until all the stock has been added and the rice is cooked and creamy, with a slight bite.