Mighty Mom Meatless Monday: Mushroom Risotto

Mushroom Risotto (Its easier than you think!)

  • Prep/ Cooking Time: 10 minutes/30 minutes
  • Servings: makes 4 servings to 6 servings
  • Storage: Eat immediately  or up to 1 day later
  • Equipment: frying pan, mixing bowl, chopping board, sauce pan


  • 2 cups Aborio rice
  • 1 large onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely grated
  • 2 trays of sliced Portabellini mushrooms
  • 1 cube vegetable stock, diluted
  • 1 litre boiling water
  • 3 glasses of white wine, 2 for the food (and 1 for yourself)
  • Parsley
  • Salt and pepper


  1. Frying the onion and garlic in a little oil until golden brown in the sauce pan.
  2. Add the rice and stir through, for 4 minutes.
  3. Add the wine to the prepared stock.
  4. Add 1/2 cup stock mixture to the rice at a time stirring continuously. (Tip: Only add extra stock once the last stock has been absorbed by the rice.)
  5. Cook the rice until all the grains are al dente. Throw in an extra cup or two of stock and leave to simmer for up to 20 minutes.
  6. In the meantime take your frying pan, fry the mushrooms and season to taste.
  7. To serve, stir 3/4 through the mushrooms into the rice and leave the rest to garnish with some chopped parsley.
  8. Enjoy!

Meatless Monday Mushroom Risotto

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