Mary Berry’s Mushroom Risotto is made with risotto rice, white wine, asparagus, mixed mushrooms, Parmesan, and chives. This tasty Mushroom Risotto recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Mary Berry Mushroom Risotto Ingredients
- 1 tbsp oil (vegetable or olive)
- 1 large onion, chopped
- 1 large garlic clove, crushed
- 275g (10oz) risotto rice
- 100ml (3½fl oz) white wine
- 150g (5oz) asparagus spears, stalks sliced into rounds and tips reserved
- About 800ml (1 pint 7fl oz) hot chicken or vegetable stock
- 350g (12oz) mixed button and chestnut mushrooms, sliced
- 75g (3oz) Parmesan, grated
- 1 bunch of chives, snipped
- A large knob of butter
How To Make Mary Berry Mushroom Risotto
- Heat the Oil: Heat the oil in a wide-based shallow saucepan. Add the onions and garlic and fry for a few minutes over high heat.
- Cook the Rice: Add the rice and stir to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over high heat until all the stock is absorbed and the rice is just tender. This should take around 20 minutes.
- Add Mushrooms and Asparagus Tips: Add the mushrooms and asparagus tips and stir for about 3 minutes until well combined with the rice and just softened.
- Finish and Serve: Remove from the heat. Stir in the Parmesan, chives, and butter, and season to taste with salt and pepper. Cover with a lid and let it stand for 2 minutes before serving.
Recipe Tips
- Stir Continuously: Keep stirring the risotto regularly to prevent the rice from sticking to the bottom of the pan and to ensure even cooking.
- Add Stock Gradually: Add the hot stock one ladleful at a time and wait for each addition to be absorbed before adding the next. This helps the rice cook evenly and become creamy.
- Use Hot Stock: Make sure the stock is hot before adding it to the rice. Cold stock can slow down the cooking process and affect the texture of the risotto.
- Cook Mushrooms Separately: If you prefer more texture in your mushrooms, cook them separately before adding them to the risotto. This will help them stay tender and flavorful.
- Let It Rest: After finishing the risotto, let it stand covered for 2 minutes before serving. This allows the flavors to meld and gives the risotto a better texture.
What To Serve With Mushroom Risotto?
This creamy Mushroom Risotto pairs well with garlic bread, a crisp green salad, roasted vegetables, or sautéed greens. It can also be served alongside grilled chicken, pan-seared salmon, or a light soup for a delicious dinner.
How To Store Leftovers Mushroom Risotto?
- Refrigerate: Let the leftover Mushroom Risotto cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Mushroom Risotto to cool to room temperature, then transfer it to an airtight container or freezer bag. It can be frozen for up to 2 months. To thaw, move it to the refrigerator overnight before reheating.
How To Reheat Leftovers Mushroom Risotto?
- In The Oven: Preheat the oven to 180°C (350°F). Transfer the risotto to an oven-safe dish, cover with foil, and heat for about 15-20 minutes, stirring occasionally until heated through.
- In The Microwave: Place the risotto in a microwave-safe bowl and cover it. Heat on medium power for 2-3 minutes, stirring halfway through, until thoroughly heated.
- On The Stove: Reheat the risotto in a pan over medium heat for about 5-7 minutes. Add a splash of water or broth to loosen the texture, stirring frequently until heated through.
Mary Berry Mushroom Risotto Nutrition Facts
Serving Size: 1 serving
- Calories: 350
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 800mg
- Potassium: 500mg
- Total Carbohydrate: 50g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 10g
Try More Mary Berry Recipes:
- Mary Berry Apple Pie Recipe
- Mary Berry Salmon En Croute
- Mary Berry Lamb Casserole
- Mary Berry Plum Tarte Tatin
Mary Berry Mushroom Risotto
Description
Mary Berry’s Mushroom Risotto is made with risotto rice, white wine, asparagus, mixed mushrooms, Parmesan, and chives. This tasty Mushroom Risotto recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the Oil: Heat the oil in a wide-based shallow saucepan. Add the onions and garlic and fry for a few minutes over high heat.
- Cook the Rice: Add the rice and stir to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over high heat until all the stock is absorbed and the rice is just tender. This should take around 20 minutes.
- Add Mushrooms and Asparagus Tips: Add the mushrooms and asparagus tips and stir for about 3 minutes until well combined with the rice and just softened.
- Finish and Serve: Remove from the heat. Stir in the Parmesan, chives, and butter, and season to taste with salt and pepper. Cover with a lid and let it stand for 2 minutes before serving.
Notes
- Stir Continuously: Keep stirring the risotto regularly to prevent the rice from sticking to the bottom of the pan and to ensure even cooking.
- Add Stock Gradually: Add the hot stock one ladleful at a time and wait for each addition to be absorbed before adding the next. This helps the rice cook evenly and become creamy.
- Use Hot Stock: Make sure the stock is hot before adding it to the rice. Cold stock can slow down the cooking process and affect the texture of the risotto.
- Cook Mushrooms Separately: If you prefer more texture in your mushrooms, cook them separately before adding them to the risotto. This will help them stay tender and flavorful.
- Let It Rest: After finishing the risotto, let it stand covered for 2 minutes before serving. This allows the flavors to meld and gives the risotto a better texture.
Mary Berry Mushroom Risotto