Perfect Mushroom Risotto Recipe – Tasty Dishes by Warren Nash

If you’re looking for a tasty mushroom risotto recipe that’s easy to prepare, then this is the recipe for you. It’s vegetarian friendly and can also be vegan friendly by substituting the butter and parmesan.

For this I discovered the Zyliss Easy Pull to finely chop some of the ingredients and it’s brilliant! Also be sure to check out my other easy risotto recipe: https://www.youtube.com/watch?v=we8FRukJVmY and loads of my vegetarian recipes: https://www.youtube.com/playlist?list=PLCv7xsIkkgyfqlJseAGa-SOJre0LbZuwl

Get directions on how to make my tasty mushroom risotto recipe on my website: https://www.warrennash.co.uk/recipes/howtomakemushroomrisotto

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Ingredients (Serves 3 | Prep time: 15m | Cooking time: 15m | 326 calories & 4g fat p/serving):

– 5g butter
– 2 Shallots
– 240g Mushrooms
– 2 Cloves of garlic
– 80g Spinach
– Handful of parsley
– 200g Risotto rice
– 150ml White wine
– 1 Vegetable stock cube
– 15g Parmesan shavings
– Salt and pepper (to season)

Hey guys, it’s Warren here and today we’re making Mushroom Risotto. This is super easy to make, plus it’s a really tasty dish. This recipe is enough to serve 3 people. To begin with, take 240g of washed mushrooms and finely chop. Now take 2 shallots and 2 garlic cloves and peel. Then finely chop using either a mini food processor or a sharp knife. Next, place a large, non-stick sauté pan over a medium heat on the stove and melt in 5g of butter. Once the butter has melted, add in the chopped mushrooms and chopped shallots and garlic. Fry the ingredients for 5 minutes. Add 200g of risotto rice and pour in 150ml of white wine. Give the contents of the pan a stir for a further 2 minutes whilst remaining over a medium heat. Crumble in a vegetable stock cube and top the contents of the pan up with some boiling water until just covered. Season with some site and give everything a stir. Then leave to simmer gently for 15 minutes. Whilst the risotto is simmering, make sure the contents are kept just covered with boiling water apart from towards the end when you can leave it to evaporate off. After 15 minutes, add 80g of washed baby spinach and stir into the risotto until reduced down. Now add 15g of shaved parmesan and a handful of freshly chopped parsley. Stir these ingredients into your risotto then it’s ready to serve. Serve up whilst still hot and garnish with some more freshly chopped parsley. There you have it, that’s how easy it is to make this delicious, wholesome mushroom risotto.