Creamy Mushroom Risotto

Serves 4 - 6


  1. 1 tbsp olive oil
  2. 1/2 diced white onion or 1 shallot
  3. minced garlic cloves
  4. 1 ½ cups thinly sliced oyster mushrooms
  5. ½ cup risotto rice
  6. 2 cups vegetable stock
  7. ½ cup white wine or ½ tbsp white wine vinegar
  8. Salt and pepper


  1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  2. Add the mushrooms and cook for a further minute.
  3. Stir in the risotto rice and let it brown a little bit in the pan.
  4. Heat the stock before adding to the mixture to prevent the pot cooling down.
  5. Add the heated stock and wine/ vinegar, little bit at a time to allow the liquid to be gradually absorbed.
  6. Bring to a boil then reduce to a simmer for approximately 30 minutes.
  7. Keep stirring occasionally until all the liquid has been absorbed and the rice is cooked.
  8. Add more hot water, if necessary.
  9. Once cooked, stir in a handful of chopped fresh parsley and season with salt and pepper.
 Serving suggestion:
Garnish with fresh parsley
Recipes created & tested by Elsa Dixon, Travels with Elsa
Recipe created & tested by Elsa Dixon, Travels with Elsa