Mushroom risotto

Three versions of this recipe are available to download including a standard recipe, a presentation and a step by step with photographs.


150g chestnut mushrooms

1 onion

2 cloves garlic

1 x 15ml spoon olive oil

250g risotto rice

1 x 5ml spoon vegetable stock powder or 1 stock cube

1-1.5 litres water, boiling

1 x 15ml spoon parmesan

1 x 10ml spoon thyme


Chopping board, knife, garlic press, weighing scales, measuring spoons, frying pan, wooden spoon, kettle, measuring jug.


  1. Prepare the ingredients:
  • peel and chop the onion;
  • slice the mushrooms;
  • peel and crush the garlic;
  • grate the cheese;
  • chop the thyme.
  1. Fry the onion and garlic in the oil until softened.
  2. Add the mushrooms, and fry for another 2 minutes.
  3. Stir in the rice.
  4. Mix the stock powder with the water.
  5. Add a little of the stock to the rice - a little at a time. Wait for the stock to be absorbed, stirring constantly.
  6. Continue adding the stock until the rice cooks – this will take 20-25 minutes. The rice should be soft, but still retain a nutty bite.
  7. Stir in the parmesan and thyme into the rice.

Top tips:

  • Try using different ingredients, such as chicken, prawns or Mediterranean vegetables.
  • Use different herbs and spices e.g. basil, parsley or chilli.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Mix, Stir & Combine
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Melt, simmer and boil

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