Jamie Oliver Mushroom Risotto 30 Minute Meals

This delicious Jamie Oliver Mushroom Risotto is a quick, creamy dish packed with savory mushrooms and fresh herbs. Made with risotto rice, white wine, and a touch of Parmesan, it’s a perfect comforting meal. Feel free to adjust the mushrooms or add extra herbs for a personalized twist. The crispy mushrooms on top are a key feature that adds a delightful crunch!

This Mushroom Risotto Recipe Is From 30 Minutes Meals Cookbook By Jamie Oliver.

🧡 Why You’ll Love Mushroom Risotto Recipe

• Quick and Easy: This recipe takes just 30 minutes from start to finish, perfect for a weeknight dinner.
• Rich Mushroom Flavor: The mix of porcini, chestnut, oyster, and shiitake mushrooms adds deep, earthy flavors that mushroom lovers will enjoy.
• Creamy Texture: The risotto rice is cooked to a perfect creamy consistency, making each bite smooth and satisfying.
• Crispy Mushroom Topping: The grilled mushrooms add a delightful crispy texture that contrasts beautifully with the creamy risotto.
• Simple Ingredients: With common ingredients like onion, garlic, and Parmesan, this recipe is easy to shop for and make.

🧅Jamie Oliver Mushroom Risotto Ingredients

• 1 large white onion
• 1 stick of celery
• 2 sprigs of fresh rosemary
• 15g dried porcini mushrooms (0.5 oz)
• 300g risotto rice (1½ cups)
• ½ glass of white wine (around 100ml / ⅓ cup)
• 1 vegetable or chicken stock cube
• 500g mixed mushrooms (chestnut, oyster, shiitake) (1.1 lbs)
• 1 clove of garlic
• A small bunch of fresh thyme
• A large knob of butter
• 40g Parmesan cheese (1½ oz)
• ½ lemon
• ½ small bunch of fresh flat-leaf parsley
• Olive oil
• Sea salt
• Black pepper

🍲 How To Make Jamie Oliver Mushroom Risotto

1. Prepare Ingredients: Halve and peel the onion, then place it in a food processor with the celery and dried porcini mushrooms. Pulse until finely chopped.
2. Cook Vegetables: Heat a couple of tablespoons of olive oil in a large high-sided saucepan. Add the finely chopped vegetables and stir regularly over medium heat.
3. Add Rice and Rosemary: Pick and finely chop the rosemary leaves, then add them to the saucepan with the rice. Stir well for 1 minute.
4. Add Wine and Stock: Pour in the white wine and crumble in the stock cube, stirring until the wine is absorbed. Season with sea salt and black pepper.
5. Cook Risotto: Add a mug of boiling water (around 250ml / 1 cup) and stir well. Keep adding boiling water or stock a little at a time, stirring regularly for around 16 to 18 minutes until the rice is cooked and the risotto is creamy.
6. Prepare Mushrooms: While the risotto is cooking, rinse the mixed mushrooms if needed. Tear half into the risotto pan, and the other half into a hot frying pan with a couple of tablespoons of olive oil, a pinch of salt and pepper, 1 crushed unpeeled clove of garlic, and some thyme leaves. Stir and take off the heat.
7. Grill Mushrooms: Place the frying pan of mushrooms under the grill (broiler) on the top shelf to crisp up.
8. Finish Risotto: Keep stirring the risotto. Check the grilled mushrooms and remove them when they are golden and crispy. Turn off the grill (broiler).
9. Add Final Ingredients: Stir a large knob of butter into the risotto. Finely grate most of the Parmesan over the risotto and add a good squeeze of lemon juice. Season with salt and pepper, and add a splash more water or stock if needed to make it creamy. Chop the parsley and sprinkle half over the risotto and half over the crispy mushrooms.
10. Serve: Divide the risotto between bowls, top with a big pinch of crispy mushrooms, and finish with a good grating of Parmesan.

💭 Recipe Tips

• Use Hot Stock: Always use hot stock when you add it to the risotto. This helps the rice cook evenly and smoothly.
• Stir Often: Keep stirring the risotto while it cooks. This makes the rice release starch, which makes the risotto creamy.
• Don’t Crowd the Mushrooms: When frying the mushrooms, make sure not to crowd them in the pan. If they are too close, they will steam instead of getting crispy.
• Season Little by Little: Add salt and pepper a bit at a time. This way, you can taste and adjust the seasoning to make sure it’s just right.
• Add Lemon at the End: Squeeze some fresh lemon juice over the risotto at the end. It adds a bright flavor that goes well with the mushrooms.

🎚 How To Store Leftovers Mushroom Risotto?

• Refrigerate: Allow leftovers mushroom risotto to cool to room temperature. Then, put it in an airtight container and refrigerate it for up to 3 days.
• Freeze: Freezing leftovers mushroom risotto is not a good idea because it can make the rice and mushrooms too soft. It’s best to eat it fresh or keep it in the fridge.

🥵 How To Reheat Leftovers Mushroom Risotto?

• In The Oven: Preheat your oven to 180°C (350°F). Put leftover mushroom risotto in an oven dish, cover it with foil, and heat it for 15-20 minutes until it’s hot.
• In The Microwave: Put leftover mushroom risotto in a microwave-safe bowl. Cover it, and heat on medium power for 2-3 minutes, stirring halfway through.
• On The Stove: Place leftovers mushroom risotto in a pan on medium heat. Add a little water or stock, stir often, and heat for about 5-7 minutes until warm.

🍗 What To Serve With Mushroom Risotto?

This creamy Mushroom Risotto goes well with a fresh green salad, garlic bread, or roasted vegetables. It can also be served with grilled chicken or steamed broccoli for a delicious dinner.

FAQ’S:

Pioneer Woman Mushroom Risotto Nutrition Facts

Serving Size: 1 cup

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 600mg
• Potassium: 500mg
• Total Carbohydrate: 34g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 10g

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