Mushrooms are amazing! I never used to like them as a child but now that I’m an adult I put them in everything. There’s something about that umami flavour that just enhances every dish.
I’m also a big fan of saving money and so that is why this recipe is Wonky Mushroom Risotto. Lots of supermarkets are now selling ‘wonky’ fruit and veg at much cheaper prices than their prettier counterparts. They may not be as nice looking but the flavour is the same.
The trick to this very simple risotto is just to keep stirring and adding water a little at a time. Unlike a risotto you might get in a restaurant there isn’t a long list of ingredients so it’s an easy weeknight dinner with a few store cupboard essentials and of course some mushrooms. That being said it doesn’t skimp on flavour, even though there is no cream or butter in the recipe it still gives a delicious creamy texture and flavour and is much healthier for it.
Make it vegan: Swap out the cheddar cheese for a melty vegan alternative!
2 Cloves garlic, finely chopped
1 Onion, chopped
150g Risotto (Arborio) rice
200g Wonky (or not) mushrooms
1 tsp Olive oil
1 Vegetable stock cube
40g Cheddar cheese, grated
Salt and Pepper
- Boil some water in the kettle. In a saucepan, fry the onion and garlic in half the oil on a medium heat. When the onion is cooked and just translucent add the rice and season with salt and pepper.
- Add 100ml of boiling water and the stock cube. Stir the rice over a medium heat as the stock cube dissolves.
- After the rice has absorbed most of the water, add another 100ml of hot water from the kettle and continue to stir.
- Keep adding hot water in small amounts as you stir the risotto.
- In a separate pan, fry the mushrooms in the other half of the olive oil over a medium heat for about 10 minutes, until they are golden brown, then set to one side.
- After about 20 mins of adding water and stirring the rice, the rice will have a creamy but slightly firm texture. When you have reached this consistency remove from the heat.
- Stir in the Cheddar and all the sautéed mushrooms into the rice and serve in bowls. Season with more pepper to taste.
This recipe makes 2 servings and is roughly 330 calories per serving.