Mushroom risotto

150g mushrooms

1 onion

2 cloves garlic

1 x 15ml spoon vegetable oil 

250g risotto rice

1 reduced-salt vegetable stock cube

1-1.5 litres water, boiling

1 x 15ml spoon parmesan

1 x 10ml spoon thyme

Chopping board, sharp knife, garlic press, weighing scales, measuring spoons, frying pan, heat-resistant spoon, kettle, measuring jug.

1. Prepare the ingredients on a clean chopping board:

• peel and chop the onion;
• slice the mushrooms;
• peel and crush the garlic;
• grate the cheese;
• chop the thyme (if using fresh).

2. Add oil to the pan and fry the onion and garlic until softened.
3. Add the mushrooms, and fry for another 2 minutes.
4. Stir in the risotto rice. 
5. Mix the stock powder with the hot water.
6. Add a little of the stock to the rice - gradually. Wait for the stock to be absorbed, stirring constantly.
7. Continue adding the stock until the rice cooks – this will take 20-25 minutes. The rice should be soft, but still retain a slight bite.
8. Stir in the parmesan and thyme into the rice, and serve. 

• Reduce food waste: Use up any leftover vegetables such as spinach or courgette. 
• Vary your protein: Add chicken, prawns or beans to increase the protein content of the dish. 
• Turn up the flavour: Add different herbs and spices e.g. basil, parsley or chilli.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat and dairy alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?