No-stir mushroom risotto

9 INGREDIENTS • 5 STEPS • 30MIN

No-stir mushroom risotto

Recipe

5.0

2 ratings
Hurray! A no-stir risotto recipe that means you don't have to be stuck at the stove all night. Full of flavour thanks to our handy jarred Garlic Paste, it's finished with grated parmesan and fresh parsley. Swap out the parmesan for Italian hard cheese to make this dish veggie.
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Hurray! A no-stir risotto recipe that means you don't have to be stuck at the stove all night. Full of flavour thanks to our handy jarred Garlic Paste, it's finished with grated parmesan and fresh parsley. Swap out the parmesan for Italian hard cheese to make this dish veggie.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
1.75 L
vegetable stock
50 g
M&S Remarksable Value unsalted British butter
1
white onion, chopped
400 g
M&S Collection Italian carnaroli risotto rice
1 tbsp
garlic paste
175 ml
white wine
300 g
M&S British chestnut mushrooms, quartered
50 g
parmesan, grated
Plus extra to serve
or M&S Italian hard cheese for a veggie option
as needed
flat leaf parsley, chopped

Nutrition per serving

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Calories
642kcal
Fat
13.0 g
Saturates
8.1 g
Sugars
9.1 g
Salt
1317.3 mg
Love This Recipe?
Add to plan
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No-stir mushroom risotto
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Bring the vegetable stock (1.75 L) to a simmer in a saucepan and set aside on a very low heat at the back of the stove to keep warm.
step 2
Place a heavy-based, lidded frying pan on a medium heat and add the M&S Remarksable Value unsalted British butter (50 g) to melt. Add the white onion (1) along with a pinch of salt and gently sweat.
step 3
Once the onion is translucent, add the M&S Collection Italian carnaroli risotto rice (400 g) and the garlic paste (1 tbsp) and stir well to ensure the rice grains are well coated in the mixture. Turn the heat up and wait for 30 seconds before pouring in the white wine (175 ml), cooking until the alcohol has completely evaporated.
step 4
Pour in three-quarters of the warm stock and bring to the boil. Add the M&S British chestnut mushrooms (300 g), cover the pan and leave to cook for 20 minutes.
step 5
After the 20 minutes, the rice should be almost cooked with a little "bite". Add the remaining quarter of the warm stock and the parmesan (50 g). Stir through to loosen up the cooked rice and create the desired creamy risotto consistency. Taste and adjust the seasoning and scatter with flat leaf parsley (as needed) and extra Parmesan before serving.
step 5 After the 20 minutes, the rice should be almost cooked with a little "bite". Add the remaining quarter of the warm stock and the parmesan (50 g). Stir through to loosen up the cooked rice and create the desired creamy risotto consistency. Taste and adjust the seasoning and scatter with flat leaf parsley (as needed) and extra Parmesan before serving.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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