Mushroom Risotto

This dinner recipe is a part of our £1 meal ideas



Prep time

5 minutes

Cook time

25 minutes

This wholesome recipe is a family favourite and we have adapted it to make it budget friendly!


125g  arborio rice
75g chestnut mushrooms, sliced
1 brown onion, diced
2 garlic cloves, diced
300ml vegetable stock
1 tsp parsley
1 tsp thyme
salt and pepper, to taste
1 tsp parmesan
1 tsp butter


  1. Heat a pan containing 2 tsps oil to a medium heat, add the onion and garlic and fry until the onion is soft and translucent Add the mushrooms, season with salt and pepper to taste, and stir until the mushrooms are soft. 

  2. Pour the risotto rice into the pan and begin to add the vegetable stock into the pan bit by bit until fully absorbed. Cover with lid and stir intermittently.

  3. Add the parsley, thyme, butter and parmesan and stir until well combined.

Chef’s tips

If you’d like a richer flavour you can add 50g of porcini mushrooms to the recipe.


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