Wild Mushroom Risotto

Nutrition per serving

Estimated cost $3.80 per serving · $15.20 total

Ingredients

• 1.2L vegetable stock, kept hot
• 40g butter
• 1 tbsp olive oil
• 1 onion, finely diced
• 400g mixed mushrooms, torn
• 320g arborio rice
• 120ml dry white wine
• 60g parmesan, grated
• 2 sprigs thyme

Contains: Dairy

Method

1. 1

   Sear the mushrooms in half the butter over high heat until browned, then remove.

2. 2

   Soften the onion in the oil for 6 minutes without colouring.

3. 3

   Stir in the rice and toast for 2 minutes until the edges turn translucent.

4. 4

   Pour in the wine and stir until absorbed.

5. 5

   Add hot stock a ladle at a time, stirring, for about 18 minutes until creamy but al dente.

6. 6

   Beat in the remaining butter, parmesan, thyme and mushrooms. Rest 2 minutes before serving.