Mushroom Risotto

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    561
based on 1 ratings

Mercy this is good. Especially if you can source some amazing mushrooms like we had on the day.

Inspired by: https://tenina.com/recipes/mushroom-risotto

recipe updated Dec 21, 2021

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    100 g
  • Onion icon
    Onion
    1
  • Mushrooms icon
    Mushrooms
    400 g
  • Garlic clove icon
    Garlic clove
    2
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g
  • Arborio rice icon
    Arborio rice
    300 g
  • White wine icon
    White wine
    100 g
  • Butter icon
    Butter
    40 g
  • Vegetable stock icon
    Vegetable stock
    700 g
  • Fresh thyme icon
    Fresh thyme
    as needed

Tools

  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Frying pan

Step preview

  1. Place parmesan into the thermomix bowl
  2. Mill with MC fitted - approx 10 sec, speed 10, then set aside
  3. Place onion, garlic and olive oil into the Thermomix bowl
  4. Chop with MC fitted - approx 3 sec, speed 5
  5. Sauté - approx 5 min, Varoma, speed 1
  6. Add rice and wine
  7. Sauté - approx 2 min, Varoma, reverse speed 1
  8. Add vegetable stock
  9. Cook - approx 16 min, 100°C, reverse speed 1
  10. Meanwhile, brown butter to nut brown stage in a pan and fry mushrooms till tender
  11. When risotto has finished cooking, stir through parmesan
  12. Serve, topped with mushrooms and garnish with thyme leaves
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