Risotto ai Funghi di Lalitha


Mushroom Risotto with chopped tomato and spring onions

Risotto is a hearty rice dish from Italy. This simple recipe can be whipped up in less than half an hour and is enough for two people.

You’ll need:


250g (9oz) Arborio risotto rice

250g (9oz) Mushrooms (any variety)

1 cube of vegetable stock ( or 1 tablespoon Osem Mushroom soup powder)

1 litre (1¾ pint /34 fl. oz)  boiled water

1 large onion

1 clove garlic (entirely optional)

1 tablespoon general purpose seasoning (optional)

3 tablespoons Olive oil (or cooking oil)

Salt and pepper to taste

1 large pan

Total cost around £2 ($3)

Step 1

Soak unpeeled mushrooms in a bowl of salted water for 10 minutes, rinse then slice.

Step 2

Peel onion and finely dice, add to pan with 3 tablespoons of oil on a medium heat. Add grated or pressed garlic. Saute for 5 minutes.

Step 3

Boil water and make a simple stock with a cube or soup mix.

Step 4

Add risotto rice to onion pan, add stock and bring back to boil for 5 minutes, stirring the mixture.

Step 5

After 5 minutes, lower to a medium heat and add mushrooms, ( if using, add all purpose seasoning.)

Step 6

After 20 minutes, the risotto should have soaked much of the water and have a creamy consistancy.

Serve with garnish or just add a little pepper and salt.

With thanks to Lalitha for a delicious recipe.