Mushroom Risotto Recipe – Vegetarian dish, full of flavour – Recipes by Warren Nash



If you’re looking for an Italian inspired dish that’s easy to make, then you must try my mushroom risotto recipe. It’s vegetarian friendly and quick to prepare.

This risotto recipe is bursting with flavour as it’s simmered in wine and also made with spinach and parmesan to make it a really tasty dish.

For best results, use vegetables that are locally sourced so you know they’re at their freshest. Ingredients for this recipe were delivered from Nottingham-based Kerry’s Fresh. Find out more here: https://www.kerrysfresh.co.uk

Get the directions for my mushroom risotto recipe on my website: http://www.warrennash.co.uk/recipes/mushroomrisottorecipe

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Ingredients (Serves 3 | Prep time: 15m | Cooking time: 25m | 365 calories & 7.3g fat p/serving):

– Knob of butter
– 2 Shallots
– 240g Mushrooms
– 2 Cloves of garlic
– 80g Spinach
– Handful of parsley
– 200g Risotto rice
– 150ml White wine
– 1 Vegetable stock cube
– 35g Parmesan shavings
– Salt and pepper (to season)

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2 comments

  • Attention, this is not a risotto. In the risotto you fry the rice first then put the white wine to refresh. After the alcohol evaporated you add the stock. To finish the risotto you finish with finely grated Parmesan and a good nob of butter, stearin it very well. This process is called amantecutra (sorry if it's poorly written), it's crucial for a good risotto because this will make your risotto creamy. This is just a good mushroom rice. It lacks on butter, the stearin and you must fry the rice, it makes all the difference.

  • Making me very hungry, Warren! Just in time for lunch. ^_^