You are here:
  1. Home
  2. Main dishes - vegetarian
  3. Mushroom risotto


1 Mushroom risotto

2 Main dishes - vegetarian recipes
3 No associated images with this recipe
Print to PDF
[X]

Print recipe

Mushroom risotto

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

0 portion(s)

  • 2 cloves garlic
  • 1 medium red onion halved
  • 15 g dried mushrooms (mostly porcini and some shitake)
  • 15 cm rosemary sprig (leaves only)
  • 2 peeled strips of lemon zest
  • 75 g Parmesan cheese
  • 350 g arborio rice
  • 300 g portobello mushrooms in 1/2 -1cm clices
  • 3 tbsp Vege Stock Concentrate, (recipe using 100g salt)
  • 100 g Baby Spinach Leaves
  • 1050 g filtered water
  • 50 g extra virgin olive oil
  • 100 g dry white wine
  • cracked pepper
  • handful of flatleaf parsley, chopped
Add to shopping list
5

Recipe's preparation

  1. Chop cheese, 1cm of rosemary leaves and the lemon zest for 10 secs speed 9 - set aside

  2. Chop garlic, dried mushrooms and rest of rosemary on speed 7 for 7 seconds

  3. Add onion and chop for 2 secs speed 5, then scrape down sides

  4. Add olive oil and cook for 1.5 mins, 100 degrees, reverse speed 1, then scrape down sides and base

  5. Add rice and wine and cook for 2 mins, 100 degrees, reverse speed 1,then scrape down sides and base

  6. Add fresh mushrooms, stock and water and cook stir on reverse speed 2 for a few secs to combine, then cook 100 degrees, reverse, speed 1.5, for 17 minutes

  7. Once cooking time finished it will still look soupy - pour into a thermoserver over the spinach and add the cheese, parsley, and lots of cracked pepper. Stir to combine and rest for 5 mins. (If you don't have a thermoserver, use a glass, ceramic or metal bowl and cover it).

  8. Serve immediately with a beautiful salad

10

Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

This is my variation of the recipe in the everyday cookbook but much tastier.

If you want a smaller serving use the ratio of 3 parts liquid:1 part rice and reduce all other ingredients proportionally, but keep the same cooking time. 150g rice (450 liquid) is plenty for two people.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Love this mushroom risotto recipe. The rosemary...

    Submitted by Tcaunter on 24. April 2020 - 08:58.

    Love this mushroom risotto recipe. The rosemary and lemon are great flavours in this. Now our go to recipe

    Login or register to post comments

  • Really Lovely risotto thank

    Submitted by Pauapattie on 21. March 2016 - 20:37.

    Really Lovely risotto thank you. It would be very helpful if you could write your ingredients up in order of using them as I find I am constantly scanning through the ingredients to find the amounts. Do you think you could please update. Will be cooking this a lot!

    Login or register to post comments

  • Best Risotto dish ever!

    Submitted by ThermoDanceMix on 13. June 2015 - 13:13.

    Best Risotto dish ever!

    Login or register to post comments

  • Delicious. The lemon works

    Submitted by shoredweller on 30. May 2015 - 15:47.

    Delicious. The lemon works well in this recipe and it doesn't make it feel heavy like some risottto's do.

    Login or register to post comments

  • Excellent, great tasting

    Submitted by Macattack789 on 10. May 2015 - 14:44.

    Excellent, great tasting dish, quick and simple. Enjoyed by the whole family. That little bit of lemon zest is winner

    Macattack789

    Login or register to post comments

  • Just used normal mushrooms,

    Submitted by ENJOMum on 9. March 2015 - 11:56.

    Just used normal mushrooms, added spinach and smokey ham. Really nice family loved it and heaps of leftovers

    Login or register to post comments

  • Wonderful risotto recipe. We

    Submitted by browneyedgirl on 4. October 2014 - 22:34.

    Wonderful risotto recipe. We added leftover roasted carrots and pumpkin. 

    Login or register to post comments

  • This is an amazing rissotto!

    Submitted by Larsy on 24. September 2014 - 17:50.

    This is an amazing rissotto!  I lobe it just the way it is but somethimes add pumpkin or sweet potato for added veges.

    Login or register to post comments

  • Great version of Mushroom

    Submitted by Drewbar on 10. July 2014 - 19:15.

    Great version of Mushroom Risotto which all our family enjoyed.  Rosemary certainly added a very pleasing flavour.  We will be making this one in preference to the EDC in the future.  tmrc_emoticons.)

    Login or register to post comments

  • This is a seriously good

    Submitted by chrisrhend on 27. June 2014 - 19:00.

    This is a seriously good risotto! Made as per recipe but had to use a carton of stock as have run out of stock concentrate. Also stirred in pieces of roasted pumpkin before serving. Love the hint of lemon flavour too. Thanks for this great recipe!

    Login or register to post comments

  • Sooo good! I didn't even

    Submitted by digibron on 31. May 2014 - 18:17.

    Sooo good! I didn't even bother to try the EDC version and I'm glad: this is perfect. I added some leftover zucchini with the onion in step 3 and I also reduced the cooking time to 15min in step 6. Four different friends tried the end result and all agreed it was superb. Good job!

     

    Login or register to post comments

  • Wonderful flavours of lemon

    Submitted by Maida on 21. April 2014 - 19:17.

    Wonderful flavours of lemon and rosemary permeate through this delicious risotto. The dried mushroom add that extra kick. I followed the recipe exactly and think that next time I will check after 15 minutes as I think 17 minutes was too long. I cooked another similar quantity of mixed shitaki and Swiss brown mushrooms together with a small zucchini in a frypan that I added to the spinach in the thermoserver before adding the risotto. With the left overs, the next day I crisped up a few slices of pruichuto , crumbled them together with some feta cheese and sprinkled on top of the risotto. It was absolutely delicious .  Cooking 9

    Login or register to post comments

  • Wow! This was sooooo yummy! I

    Submitted by AbbyRex on 25. March 2014 - 09:17.

    Wow! This was sooooo yummy! I made exactly half (although no dried mushrooms) and added zucchini for extra veg. Yes, it is much tastier than the EDC version. It was tough work to not have a second helping. Yay for leftovers for tomorrow's lunch! Thanks.

    tmrc_emoticons.-).

    Login or register to post comments

  • Thanks for the feedback! and

    Submitted by Kristine on 15. July 2013 - 12:31.

    Thanks for the feedback! and glad it worked for you - I sometimes add peas like you did too tmrc_emoticons.)

    Kristine Miles


    www.kristinemiles.com

    Login or register to post comments

  • :)Really  loved this receipe.

    Submitted by Margsbarn on 13. July 2013 - 17:22.

    tmrc_emoticons.)Really  loved this receipe. Very easy. I added frozen peas last couple minuites cooking time and would be a good base for other additions. Will make again. Thanks Kristine. Also I'm a new TM owner and this was my first use of it after the stock.  tmrc_emoticons.)

    Login or register to post comments