Yes you read that right, mushroom risotto. No meat in sight! I am the kind of girl who would have meat with a side dish of meat; I’m not a fan of vegetables and least of all a meal with only vegetables and no meat!
But I actually really like this. I think it’s because the mushrooms are quite meaty and the whole meal is filling.
This recipe is another Jamie Oliver 30 minute meal that I have adapted slightly to make it a bit easier. On my first attempt I think the meal took about an hour, and I didn’t even make the pudding to go with it! It was the first time that I have ever made risotto and I naively thought that I could put the rice in a pan with some water and leave it for 15 minutes and come back to a nice risotto!
Tonight is the second time I’ve made it & I have streamlined the process (and recipe) now. For example Jamie cooks some mushrooms separately to top the risotto on serving but I can’t be bothered with the extra effort and washing up so incorporated all the mushrooms in the risotto. I also didn’t have any white wine and it tasted fine without it.
Jamie also makes a salad to go with the risotto but no surprises in that he uses what seems like a million ingredients. He makes a dressing and toasts nuts but I don’t like all that, never mind the faff! Salad to me is lettuce, cucumber & perhaps some raw peppers and carrots.
Anyway, here’s my simplified version of mushroom risotto.
This makes about 4 servings and takes about 40 minutes.
- small glug of olive oil
- finely chopped onion
- 300g risotto rice
- chicken stock cube
- salt & pepper
- approx 200g – 300g mixed mushrooms (2 or 3 big mushrooms are quite good along with a 125g pack of fancy mushrooms)
- 1litre boiling water (4 mug fulls)
- lemon juice
- salad leaves – rocket / spinach
- half a cucumber
- a glass of white wine is optional
- Heat the oil in a large saucepan & add the onion.
- When the onion is soft add the rice, rosemary, chicken stock cube, salt and pepper (also add in wine if using).
- Stir over the heat & when it is well mixed up, add a mug of the boiling water (about 250ml). Stir until the water is absorbed.
- This is where the hard work begins! Jamie’s recipe says to add a bit of water every minute, but I found the water wasn’t absorbed that quickly. If I turned the heat up it started to stick to the bottom of the pan whilst still having water on the top. Instead I kept the pan on quite a low heat & added the water bit by bit, stirring as much as possible.
- Once the rice starts softening and getting fatter, add all the mushrooms and some thyme. Keep stirring & adding water gradually.
- Meanwhile make a bit of salad by using a peeler to get strips of cucumber (one of Jamie’s ideas that I use quite often now!) & adding to the lettuce/ spinach leaves.
- When the risotto is nice and soft (after about 30 minutes cooking), add a splash of lemon juice and season again. Serve with the salad & enjoy 🙂