This delicious Nigella Mushroom Risotto is a creamy and comforting dish that’s perfect for a quick weeknight dinner. With simple ingredients like mushrooms, prawns, and Parmesan, it’s both easy and nutritious. You can even swap in your favorite veggies for a flexible, satisfying meal everyone will love.
Ingredients Needed
- 200 grams (7 oz) risotto rice (arborio or carnaroli)
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ red chilli, seeds removed, finely chopped
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 g) butter
- 100 grams (3.5 oz) mushrooms, sliced
- 500 millilitres (2 cups) chicken stock
- 1 teaspoon salt
- ½ teaspoon black pepper
- 50 grams (1.75 oz) grated Parmesan
- 50 grams (1.75 oz) fontina cheese
- 75 grams (2.6 oz) frozen peas
- 75 grams (2.6 oz) king prawns
- 2 tablespoons chopped fresh parsley
How To Make Mushroom Risotto
- Cook the vegetables: Heat the olive oil and butter in a saucepan over medium heat. Add the onion, chilli, and mushrooms, and cook for 5 minutes until the mushrooms are browned, and the onion and chilli are soft.
- Prepare the risotto: Stir in the risotto rice, coating it with the oil and butter. Gradually add the chicken stock, allowing the rice to absorb it before adding more.
- Simmer the risotto: Continue stirring on low heat until all the stock is absorbed, about 10–20 minutes.
- Add peas and prawns: Stir in the frozen peas and prawns until they are heated through.
- Finish and serve: Sprinkle in the Parmesan and fontina cheese, followed by the chopped parsley. Stir to combine and serve.
Recipe Tips
- Use the right rice: For the best texture, always use arborio or carnaroli rice. These varieties absorb the stock well and create a creamy risotto.
- Stir constantly: Keep stirring the rice while adding stock to help it cook evenly and become creamy. This step is key to a perfect texture.
- Sauté the mushrooms well: Cook the mushrooms until they’re browned before adding them to the rice. This helps to bring out their flavor and prevent them from becoming soggy.
- Finish with cheese and parsley: For extra flavor, make sure to stir in both the Parmesan and fontina cheese at the end, along with fresh parsley for a burst of freshness.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover mushroom risotto cool to room temperature, then place it in an airtight container. Store it in the fridge for up to 2 days.
- Freeze: Allow the risotto to cool completely before placing it in a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Heat the risotto in a saucepan over low heat for about 5–7 minutes. Stir occasionally, adding a splash of stock or water to maintain the creamy texture as it reheats.
Nutrition Facts
Serving Size: 1 truffle (approximately 36g)
- Calories: 320
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 550mg
- Total Carbohydrate: 58g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g
Try More Nigella Recipes:
- Nigella Chestnut Stuffing
- Nigella Panna Cotta
- Nigella Steak And Ale Pie
- Nigella Curried Parsnip Soup
Nigella Mushroom Risotto
Description
This delicious Nigella Mushroom Risotto is a creamy and comforting dish that’s perfect for a quick weeknight dinner. With simple ingredients like mushrooms, prawns, and Parmesan, it’s both easy and nutritious. You can even swap in your favorite veggies for a flexible, satisfying meal everyone will love.
Ingredients
Instructions
- Cook the vegetables: Heat the olive oil and butter in a saucepan over medium heat. Add the onion, chilli, and mushrooms, and cook for 5 minutes until the mushrooms are browned, and the onion and chilli are soft.
- Prepare the risotto: Stir in the risotto rice, coating it with the oil and butter. Gradually add the chicken stock, allowing the rice to absorb it before adding more.
- Simmer the risotto: Continue stirring on low heat until all the stock is absorbed, about 10–20 minutes.
- Add peas and prawns: Stir in the frozen peas and prawns until they are heated through.
- Finish and serve: Sprinkle in the Parmesan and fontina cheese, followed by the chopped parsley. Stir to combine and serve.
Notes
- Use the right rice: For the best texture, always use arborio or carnaroli rice. These varieties absorb the stock well and create a creamy risotto.
- Stir constantly: Keep stirring the rice while adding stock to help it cook evenly and become creamy. This step is key to a perfect texture.
- Sauté the mushrooms well: Cook the mushrooms until they’re browned before adding them to the rice. This helps to bring out their flavor and prevent them from becoming soggy.
- Finish with cheese and parsley: For extra flavor, make sure to stir in both the Parmesan and fontina cheese at the end, along with fresh parsley for a burst of freshness.
Nigella Mushroom Risotto