30 Minute Mushroom Risotto

Ever tried making risotto at home? This recipe is easy to follow!




1 stick of celery

1 large onion

15g dried porcini mushrooms

2 sprigs fresh rosemary

1 chicken or veggie stock cube

300g of short-grain rice

½ glass of white wine

500g of mixed fresh mushrooms


1 clove of garlic

40g Parmesan cheese

A large knob of butter

½ a lemon

A handful of parsley

1L water

Salt and pepper to taste



1. Finely chop onion, celery and mushroom.

STEP 1 rr

2. Drizzle some olive oil into a saucepan and add chopped ingredients. Stir while it cooks.

STEP 2 rr

3. Finely chop the rosemary leaves and add to the pan with the rice. Stir 1 minute and add the wine and stock cube. Stir until the wine has been absorbed. Season and add a mug of boiling water. Stir until it has been absorbed. Add some more water until it is absorbed and cook for 20 minutes.

STEP 3 rr

4. Divide the mushrooms into two. Add the first half to the risotto and sauté the other half in oil. Add crushed garlic and thyme, stir in heat for a few minutes.

STEP 4 rr

5. Add some thyme, butter and parmesan to the risotto. Then add a squeeze of lemon. Sprinkle some parsley on the risotto and the mushrooms. Combine them together and top with the remaining Parmesan.

STEP 6 rr

Tags: Italian festival, risotto, easy recipe

Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.