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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Grill Mushrooms: Place the frying pan of mushrooms under the grill (broiler) on the top shelf to crisp up.
- Finish Risotto: Keep stirring the risotto. Check the grilled mushrooms and remove them when they are golden and crispy. Turn off the grill (broiler).
- 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.
- Serve: Divide the risotto between bowls, top with a big pinch of crispy mushrooms, and finish with a good grating of Parmesan.
đź’ 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:
What If My Risotto Is Too Thick?
If the risotto becomes too thick, add more hot water or stock to loosen it up. Stir well to ensure a creamy consistency.
What Should I Do If My Risotto Is Too Salty?
If the risotto is too salty, add a small amount of unsalted butter or a splash of cream to balance the flavors. Stir well and taste to adjust.
How Do I Get The Risotto To Be Extra Creamy?
For extra creaminess, stir the risotto frequently and add a bit more butter and Parmesan cheese at the end of cooking.
Can I Use Frozen Mushrooms?
Yes, you can use frozen mushrooms. Thaw them completely and pat them dry before using to prevent excess moisture in the risotto.
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
More Pioneer Woman 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
Jamie Oliver Mushroom Risotto 30 Minute Meals
Description
Jamie Oliver’s Mushroom Risotto features white onion, celery, rosemary, porcini mushrooms, risotto rice, mixed mushrooms, and Parmesan. This tasty risotto is a quick 30-minute meal that serves 4.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Grill Mushrooms: Place the frying pan of mushrooms under the grill (broiler) on the top shelf to crisp up.
- Finish Risotto: Keep stirring the risotto. Check the grilled mushrooms and remove them when they are golden and crispy. Turn off the grill (broiler).
- 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.
- Serve: Divide the risotto between bowls, top with a big pinch of crispy mushrooms, and finish with a good grating of Parmesan.
Notes
- 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.
Jamie Oliver Mushroom Risotto 30 Minute Meals