Mushroom Risotto | Recipes | Poppy Cooks

Ingredients

• 300g mushrooms of your choice, cleaned and chopped (I used 150g oyster mushrooms and 150g forest chestnut mushrooms)
• 1 small onion, finely chopped
• 2 cloves of garlic, finely minced
• 3 tbsp olive oil
• 150g(ish) Arborio rice
• 1/2 a glass of white wine
• 1 mushroom stock cube, dissolved in 500ml boiling water
• 30g salted butter
• 30g finely grated Parmesan or veggie alternative
• Small handful of chopped parsley
• Squeeze of lemon (optional)
• Salt and pepper
• 10.5oz mushrooms of your choice, cleaned and chopped (I used 5oz ish of oyster mushrooms and 5oz ish forest chestnut mushrooms)
• 5oz (ish) Arborio rice
• 1 mushroom stock cube, dissolved in 17fl oz boiling water
• 1oz salted butter
• 1oz finely grated Parmesan or veggie alternative