I’m going to level with you. I don’t really like Mushroom risotto. Or at least, I don’t usually like Mushroom risotto. It is just too…… Mushroomy.

But I had some lurking in the refrigerator and fancied some risotto, so gave it a whirl. The addition of the rosemary lifts it from being just another mushroom risotto however, it gives it an extra dimension of flavour.

Mushroom and Rosemary Risotto

Ingredients

1.2l (2 pints) vegetable stock

75g (3oz) butter

2 tbsp olive oil

1 large onion, finely chopped

handful of chestnut mushrooms, about 8 medium sized mushrooms, chopped

2 garlic cloves, crushed or finely chopped

350g (120z) risotto rice – Arborio or Carnaroli

salt and freshly ground black pepper

1-2 tbsp fresh rosemary, chopped

Method

Heat 25g (1oz) of the butter with the olive oil in a large saucepan, and add the onion, mushrooms, and garlic. Stir and cook gently, with a lid on the pan, for 15 minutes or until they are tender but not browned. Stir often.

Add the rice, stirring over the heat for 1-2 minutes, or until the rice looks glossy.

Make up the stock in a pan and set it over a gentle heat to keep warm.

Pour in a ladleful of broth over the rice, once it has bubbled away, start to add the rest of hot broth, a ladleful at a time, allowing each ladleful to be absorbed before adding the next, stirring well.

Once all the broth has been added, add the remaining butter, and the chopped rosemary and stir well.

Allow to stand for 2 minutes.

Serve.

Or, you can have it with some cheese on top if you fancy! (Mr M’s serving suggestion of choice!)