Meatless Monday – mushroom risotto

This evening, we enjoyed a lovely home-cooked mushroom risotto.  Whilst the theme was Meatless Monday, I wanted a degree of ‘meatiness’ to the dish, and topped it with enoki mushrooms I bought via Ocado last week.  I can’t believe we waited this long to have asparagus this year, which I served as a side to the risotto.   I’ve posted variations of this recipe previously.


  • 2 tbsp dried porcini mushrooms, soaked in hot water for 20 minutes (retain soaking liquid)
  • two knob of butter
  • Fry lite spray
  • 1 brown onion, peeled and diced
  • 1 stalk of celery, sliced
  • 1 clove of garlic, peeled and minced
  • 2 to 3 springs of fresh thyme
  • 200g arborio rice
  • 500ml to 750ml water (you can use stock)
  • 2 tbsp double cream
  • a bunch of mixed mushrooms, cleaned and prepped (chopped, halved – as you wish)
  • salt and pepper to taste
  • 1 lemon, halved


  1. Heat a medium pot on the stove
  2. Add a knob of butter, spray the pan with Fry Lite
  3. Once the butter starts to foam, add the onion, celery, garlic and leaves from 1 spring of thyme
  4. Sprinkle some salt onto the pan, and on a low heat, sweat the ingredients for 2 to 3 minutes
  5. Then add the rice to the pot, stir around for a minute
  6. Add a ladle of water to the pot, stir once or twice and leave the water to evaporate
  7. Continue adding water, one or two ladles at a time, stir and leave water to evaporate.  Repeat until rice is almost cooked (about 20 minutes), then add the porcini mushrooms and soaking liquid
  8. Stir and leave to cook until the cooking liquid is all but gone
  9. Add the cream and season with salt and pepper
  10. Put the lid on and turn off the stove
  11. Heat a gridle pan, add a knob of butter and cook the mushrooms and remaining sprigs of thyme for 3 to 4 minutes until cooked.  Season well with salt and pepper and remove the pan from the heat
  12. Serve the risotto with the grilled mushrooms, with a good squeeze of lemon juice



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