Mushroom risotto

You won’t have mushroom for dessert once you taste this simple yet decadent recipe for gluten-free mushroom risotto. 

Mushroom risotto

By Lakeland (www.lakeland.co.uk)

Serves 4 | Prep 10 mins | Cook 25 mins | Calories 493 (per serving)

GF SF EF

Ingredients

• 50g (1¾oz) dried porcini mushrooms, soaked in 1 litre (1¾pt) water for 1 hour
• 1 Knorr gluten-free vegetable stock cube
• 2 tbsp olive oil
• 1 onion, peeled, finely chopped
• 2 garlic cloves, peeled
• 250g (9oz) chestnut mushrooms, sliced, washed
• 300g (10½oz) risotto rice
• 175ml (6fl oz) white wine
• 25g (1oz) butter
• 50g (1¾oz) Parmesan (or vegetarian Parmesan), freshly grated
• a handful of parsley leaves, chopped

Method

1. Drain the mushroom liquid into a bowl, squeezing as much as possible from the mushrooms. Crumble the stock cube into the liquid. Chop the mushrooms.
2. Heat the oil in a deep frying pan, add the onion and garlic and fry until soft and golden. Stir in all the mushrooms and continue to cook until the fresh ones have softened.
3. Stir in the rice. Add the wine and cook gently until it has evaporated. Add a quarter of the mushroom stock and simmer over a medium heat, stirring often, until the rice has absorbed all the liquid. Repeat three times.
4. Continue stirring until the rice is cooked. If necessary, add a little water. Remove from the heat, add the butter and scatter over half the cheese and parsley. Cover and allow to stand for a few minutes. Give it a final stir, spoon into bowls and scatter with the remaining cheese and parsley