Jamie Oliver Mushroom Risotto 30 Minute Meals

It was a Tuesday, the kind of day that hums with to-do lists and leftover laundry. I needed something—something creamy, grounding. This mushroom risotto from Jamie Oliver’s 30 Minute Meals didn’t just feed us. It comforted. Earthy mushrooms, a splash of white wine, that silky rice soaking up every bit of flavor… and then those crispy little mushroom bits on top? Unreal. Like croutons, but if croutons grew in damp forests. (inspired by Jamie Oliver)

Ingredients Needed

For the Risotto Base:

• 1 large white onion
• 1 stick of celery
• 2 sprigs of fresh rosemary
• A small handful (15g) dried porcini mushrooms
• A cup and a half (300g) risotto rice
• Just under half a cup of white wine
• 1 stock cube—veg or chicken, your call

The Mushrooms:

• About a pound (500g) of mixed mushrooms—chestnut, oyster, shiitake
• 1 clove garlic
• Fresh thyme—a few sprigs
• Olive oil
• Salt
• Pepper (be generous)

To Finish:

• A good knob of butter (big enough to feel indulgent)
• Parmesan—roughly 40g, but who’s measuring?
• Half a lemon
• Flat-leaf parsley—a small handful

How To Make Jamie Oliver Mushroom Risotto 30 Minute Meals

1. Prep the Veg: I started by tossing the onion, celery, and those tough-looking dried porcinis into the food processor. A few pulses later? A fragrant, chunky mix that smelled like a walk through autumn.
2. Cook It Down: Big saucepan. Splash of olive oil. In went the veg. Medium heat. Stirring lazily, waiting for the onions to go translucent. Nothing fancy—just patient.
3. Add Rice and Rosemary: Stripped some rosemary needles, chopped them roughly. They joined the risotto rice in the pan. Stirred it like I meant it. For a minute, maybe two.
4. Wine & Stock: Poured in the wine. Heard that lovely sizzle. Crumbled in a stock cube. The kitchen smelled like promise. Then came a mug of boiling water—roughly a cup. Stirred. More water. Stirred again. Did this dance for about 18 minutes.
5. Mushroom Time: While the rice did its thing, I rinsed the mushrooms, tore them with my fingers—more satisfying than slicing. Half of them went into the risotto. The rest hit a hot frying pan with garlic (smashed but still in its skin), thyme leaves, oil, salt, pepper. Stirred. Then shoved it all under the grill. Crossed my fingers.
6. The Finish: Kept checking the risotto—soft but not mushy. Creamy but not soup. Stirred in butter. Grated a blizzard of Parmesan. Squeezed lemon over it. Tasted. Seasoned. A splash more hot water—texture’s everything.
7. Parsley went in: Half into the risotto. Half scattered over the now-crispy mushrooms.
8. Served it hot: Bowls warm from the dishwasher. Topped with the crispy bits and more Parmesan. Obviously.

Why I Love This Recipe

I’ve made risotto before. Many times. But this one? It just hits different. Maybe it’s the thyme. Maybe it’s the fast pace. Maybe it’s that wild moment when the mushrooms crisp and everything smells like a restaurant I could never afford. It feels both humble and heroic.

Recipe Tips

• Always heat your stock. Cold liquid kills momentum.
• Don’t walk away. Stirring is the point.
• Mushrooms need space. Don’t smother them.
• Salt bit by bit. You can’t unsalt.
• Add the lemon last. It’s like switching the lights on.

How To Store This Jamie Oliver Mushroom Risotto 30 Minute Meals

• At Room Temperature: Let it cool—but not for too long. Bacteria is sneaky.
• In the Fridge: Tupperware. Lid on tight. Up to three days. That’s it.
• In the Freezer: Don’t. The texture goes sad and grainy. Just eat it now or tomorrow.
• Reheating: Stovetop’s best—add stock or water and stir until warm. Microwave if you’re desperate. Stir halfway through. Oven, Fine. Covered, 180°C, maybe 15 minutes.

Let’s Answer a Few Questions!

What if my risotto turns to paste?
Too much water. It happens. Add less next time. Add Parmesan now to thicken it back up a bit.

Can I skip the wine?
Yes. Not the end of the world. Maybe add a touch of lemon earlier.

Do frozen mushrooms ruin it?
Nope. Just thaw them and dry them off. Soggy mushrooms are the enemy.

How do I make it creamier?
More butter. More cheese. Stir like you’re meditating.

Is this vegetarian?
If you skip the meat stock and find veg-friendly Parmesan—then yes. Absolutely.

Nutrition Facts (per serving)

• Calories: 310
• Carbs: 34g
• Protein: 10g
• Fat: 14g
• Sugar: 2g
• Fibre: 2g
• Sodium: 600mg

Try More Recipe:

• Jamie Oliver Feta Spinach Pie 30 Minute Meals
• Jamie Oliver Chicken Thighs 30 Minute Meals
• Jamie Oliver Satay Chicken 30 Minutes Meals
• Jamie Oliver Butternut Squash Curry 30 Minute Meals
• Jamie Oliver Vegetable Lasagne 30 Minute Meals