Shiitake mushroom and chestnut risotto recipe
This gorgeous autumnal risotto, make with shiitake mushrooms and chestnuts, is the perfect vegetarian meal for two on a cosy night in.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Saute pan
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Kitchen scale
- Measuring spoon
- Serving bowl
Ingredients
- Knorr Vegetable Stock Pot, or similar, made up to 1 litre with boiling water
- 25g butter
- 1 onion, finely chopped
- 125g pack Tesco Finest shiitake mushrooms, or similar, sliced
- 1 garlic clove, crushed
- 150g risotto rice
- Splash of dry white wine
- 200g jar Tesco Finest whole chestnuts, or similar, roughly chopped
- 25g vegetarian parmesan, finely grated
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