Mushroom Risotto

Family Favourites – a collection of recipes that seem to be regulars at my family’s dinner table. Most dishes are either alterations of recipes from books or that have been found online but some are my own. Whatever the case may be, grab an apron and lets get cooking!

For a couple of weeks now my Mum has been asking if we can have Mushroom Risotto, and much to my Mum’s delight that is exactly what we had for dinner during the week. It is based on a recipe that I found in Jamie’s 30 Minute Meal book but has been slightly adapted to suit our tastes. We also like to serve it with some chicken which is baked with lemon, garlic and rosemary.

This is definitely a dish for when it is cold outside and all you want to do is hibernate. Warm and comforting food, which is incredibly tasty. It also has the added bonus of not being that hard to make, but it will impress your friends. I hope you enjoy!

Ingredients – Serves 4


  • Arborio (Risotto) Rice – 300g
  • Dried Mushrooms – 15g
  • Fresh Mushroom – As much as you like, go wild!
  • Onion – 1 large or 2 small
  • Fresh Rosemary
  • Fresh Thyme
  • Garlic – 3 or 4 cloves
  • White Wine – 1/2 a glass
  • Parmesan Cheese
  • Chicken Stock Pot
  • Butter


  • Chicken – thighs or breasts (thighs seem to hold flavour a bit more)
  • Lemon
  • Fresh Rosemary
  • Garlic – 2 or 3 cloves


Just to make things a little bit easier when cooking, I like to prep as much as I can before I start. It also helps me to avoid forgetting any important ingredients.


  1. Dice your onion
  2. Slice your mushrooms to whatever size you fancy (Do not wash mushrooms with water, they are like a sponge and will just absorb that water. Instead, if there is any dirt brush it off)
  3. Crush dried mushrooms – this can be done with your hands, a pestle and mortar or food processor
  4. Peel and slice garlic


  1. Weigh out the desired amount of rice – 300g will feed 4 people easily, 75g per person is usually the rule


  1. Remove herbs from stalks and chop finely


  1. If you want you can cut off the white and fatty bits of the chicken, however the fat will render down in the oven and become juice which you can baste the chicken with whist it is cooking
  2. Add lemon slices between chicken in a baking dish
  3. Through a couple of torn up garlic cloves in
  4. Along with a sprinkle of rosemary, salt and pepper
  5. Pop some tin foil on top (keeps moisture in, but will be removed closer to the end of cooking)
  6. Lastly preheat your oven to about 200°C (Fan 190)



  1. Heat up a couple tablespoons of olive oil in a large deep pan
  2. Add onions, mushroom and garlic. Letting them cook for a couple of minutes.
  3. When the moisture starts to come out of the mushrooms, add a pinch of each herb and stir through. Cooking for another minute or so.
  4. As the moisture begins to disappear, add your white wine. Let it cook off for a minute before adding the rice. Let it cook for 2 minutes, stirring occasionally
  5. Now stir in your stock pot/cube. Add a splash of water to avoid it sticking. At this point, it is a good time to put the chicken in the oven.


  1. Place in the centre of the oven for about 20 minutes, before removing the tin foil. Baste and put back in
  2. Thereafter, check the chicken every 5 minutes to see if it is cooked. (You can check by either slicing a bit in half, or checking the internal temperature which should be 165°F)


  1. From now on you will need to add small amounts of water at regular intervals (You will probably use around about 1 litre, or I find a full kettle works too). The more stirring of the risotto you do, the more oozy it will become. Stirring the risotto, brings out the starch in the rice which leads to that ooziness that is synonymous with risotto. (This will take 20 minutes or so)
  2. Add the juice of half a lemon and the butter, stirring through
  3. Whilst the risotto is still cooking, give it a taste test and ask yourself “is there anything missing?”. Maybe you haven’t added enough rosemary, or maybe a bit of parsley will add to the overall flavour. (This is the point where you make the dish your own)
  4. When testing whether or not the risotto is ready, it should be soft but with a little bit of bite on it. Not crunchy but bouncy.
  5. If you think the risotto is cooked, it is time to sprinkle in your parmesan (saving some for garnish). This will bring the whole dish together and will add a little bit of saltiness too.

Your final dish should be oozy and smell amazing. Plate the risotto up beside a couple bits of chicken – chuck on the lemon to make it look pretty.

There you have it, Mushroom Risotto with some baked lemon chicken. I hope you get a chance to try it. I promise you that your family will fall in love with it, just as mine have!

Thank you for reading,



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