Susie’s Mushroom Risotto

This is a dish that can be made in under 30 minutes, we picked up Tesco’s Exotic Mushroom selecition and thought that these would go lovely in a risotto.


  • 1 pkt of mushrooms or any chopped mushrooms
  • 7 tbs of Carnaroli or Arborio rice
  • 2ozs Butter
  • 1 pint of good Chicken stock, you may need more so have some handy.
  • 1 small onion finely chopped
  • 1 glove of garlic chopped
  • 1 glass of white wine
  • 3 ozs of Parmesan cheese
  • 1 talblespoon of olive oil
  • 1tsp Dijon mustard
  • 1 tsp Watkins Mushroom Ketchup
  • Freshly ground pepper


  1. Melt the butter and oil together
  2. Add the rice and cook until translucent
  3. Add the onion and garlic stir around and lower the heat to just above simmering
  4. Add the chopped mushrooms
  5. Add the wine turn the heat up a little and let the wine sizzle away and reduce by half
  6. Start adding the stock a ladle at a time, as the stock is used add another ladle, keep giving it a stir
  7. Add the Dijon mustard and the mushroom ketchup
  8. Add the pepper followed by the parmesan cheese
  9. Add the chopped parsley
  10. Serve in warm bowls with crusty bread and chilled white wine.

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