It you’re a mushroom lover, this is hearty, warming dinner, packed full mushrooms is for you! Risotto is such a flexible dish because it absorbs any flavour you throw at it! I personally love the cheesy, mushroomy flavour of this one but there are so many other varieties, like my Creamy Tomato Risotto or my Spring Vegetable Risotto, you can adjust the flavour to fit your preferences very easily. Even though this risotto doesn’t contain pieces of meat, it’s not classed as vegetarian – due to the chicken stock and Parmesan (uses animal rennet) . You can easily make it vegetarian by substituting the chicken stock for vegetable stock and the parmesan with vegetarian Italian hard cheese, which can be found at most local supermarkets.
📋 Ingredients
Stock – Use the best you can get hold of. I like to use Homemade Chicken Stock or a really flavourful stock such as Essential Cuisine chicken glace. Flavourful shop-bought bone broth is good too. If you can’t get hold of any of this, don’t worry, water + chicken Oxo cubes WILL WORK and it will still taste very nice. Mushrooms – I use mixed mushrooms – consisting of mainly large and small chestnut mushrooms and white mushrooms. Oyster and shiitake mushrooms make great additions too. Use your favourite varieties. 👩🍳PRO TIP You can easily make this a vegetarian dish by substituting the chicken stock for vegetable stock, and the parmesan for a vegetarian Italian hard cheese. The texture of this dish is just so velvety and rich! I like to serve with a little black pepper, a dusting of parmesan and sprigs of thyme and/or parsley. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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