Mushroom & Herb Risotto Welcome Box | Abel & Cole
Mushroom & Herb Risotto Welcome Box
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Prep: 10 mins
Cook: 45 mins
This recipe is a:
See this week's box.
Ingredients you'll need
  • 400g onions
  • 1 courgette
  • 200g mushrooms
  • 2 vegetable stock cubes
  • 500g risotto rice
  • A handful of soft green herb
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 2 ltrs boiling water
Step by step this way
  • 1.

    Peel and finely slice the onions. Coarsely grate the courgette.

  • 2.

    Put a large pan over a medium heat for 2 mins. Add 2 tbsp oil, the onions and courgette. Season with a good pinch of salt and pepper. Cook for 10 mins, stirring now and then, till the veg are soft and lightly browned.

  • 3.

    While the veg fry, halve, quarter or thickly slice the mushrooms, depending on how large they are.

  • 4.

    Crumble the stock cubes into a large pan or bowl. Stir in 2 ltrs boiling water till the stock cubes dissolve. Set aside.

  • 5.

    Add the mushrooms to the pan. Cook and stir for 2 mins till they're juicy. Stir in the rice. Cook and stir for 2 mins.

  • 6.

    Add a ladleful of hot stock to the rice. Keep the heat set to medium-low and cook till the rice has absorbed the stock. Stir often, but not constantly - every few mins should do. Then keeping adding the stock and stirring to all the stock has been used up and the rice is soft and creamy

  • 7.

    While the risotto cooks, roughly chop the herb leaves. When the risotto is ready, stir in the chopped herbs. Taste and add a little more salt or pepper if you think it need sit. Serve the risotto in warm bowls.

  • Tip

    Keep & eat
    Refrigerate leftovers for a maximum of 3 days. Reheat thoroughly before serving. A good way to reheat risotto is to shape it into little round cakes, dust with flour and fry till crisp.

  • Tip

    Cheesed To Eat You
    Grate in a big chunk of parmesan and add a few spoonfuls of butter to make this risotto extra creamy and rich.

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