Mushroom and Chestnut Risotto
Sometimes the simple process of making and stirring a risotto can be as comforting as the actual taste, can't it? This risotto is rich and creamy, and very easy to throw together, using seasonal British produce- perfect for the Autumn and Winter months!
Serves: 4
Prep: 10 Mins
Cooking Time: 30-40 Mins
Ready In: 40-50 Mins
- 1 Onion
- 1-2 tbsp Olive Oil
- 2 Cloves Garlic
- 300g Risotto Rice
- 700ml Vegetable Stock
- 200ml Milk
- 150g Mushrooms (I prefer chestnut)
- 180g Cooked Whole Chestnuts
- 1tsp Thyme
- 100g Garlic and Herb Soft Cheese (such as Boursin)
- Finely dice the onion, and crush or finely dice the garlic.
- In a large pan, gently sauté the onion in the olive oil, on a low heat, until soft and translucent. This should take about 5-10 minutes- make sure you stir it regularly to make sure it doesn't brown. Whilst the onion cooks, finely slice the mushrooms and chop the chestnuts- if you have young kids please chop it finely, but for older kids, bite-size chunks will be fine.
- Turn the heat up to a medium heat and add in the mushrooms, and cook for 3-5 minutes to soften, then add in the risotto rice and garlic. Give it a good stir until the rice starts to look a bit translucent too. Tip in the thyme, stock, milk and chestnuts, then bring to the boil.
- Reduce the risotto down to a simmer, and stir occasionally to ensure it evenly cooks. I normally pop a lid on the pan whilst it cooks, but this is not essential. When all your liquid has been absorbed, please check to make sure it is cooked through- if not, keep adding some more boiling water until the rice is cooked.
- When your rice is ready, stir the garlic and herb cheese through the risotto. Serve immediately.
Method
- Finely dice the onion, and crush or finely dice the garlic.
- In a large pan, gently sauté the onion in the olive oil, on a low heat, until soft and translucent. This should take about 5-10 minutes- make sure you stir it regularly to make sure it doesn't brown. Whilst the onion cooks, finely slice the mushrooms and chop the chestnuts- if you have young kids please chop it finely, but for older kids, bite-size chunks will be fine.
- Turn the heat up to a medium heat and add in the mushrooms, and cook for 3-5 minutes to soften, then add in the risotto rice and garlic. Give it a good stir until the rice starts to look a bit translucent too. Tip in the thyme, stock, milk and chestnuts, then bring to the boil.
- Reduce the risotto down to a simmer, and stir occasionally to ensure it evenly cooks. I normally pop a lid on the pan whilst it cooks, but this is not essential. When all your liquid has been absorbed, please check to make sure it is cooked through- if not, keep adding some more boiling water until the rice is cooked.
- When your rice is ready, stir the garlic and herb cheese through the risotto. Serve immediately.
Ingredients
- 1 Onion
- 1-2 tbsp Olive Oil
- 2 Cloves Garlic
- 300g Risotto Rice
- 700ml Vegetable Stock
- 200ml Milk
- 150g Mushrooms (I prefer chestnut)
- 180g Cooked Whole Chestnuts
- 1tsp Thyme
- 100g Garlic and Herb Soft Cheese (such as Boursin)
Additional Information
Technically, you should add the stock and milk a little at a time, adding more when the first lot has been absorbed, but quite honestly, I can never be bothered! You feel free to though!
If you have adventurous kids at home you may want to use some wild mushrooms. If you want to do this I would recommend frying them in some butter separately and then spooning them on top of the risotto at the end when you serve.
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