Mushroom & sun dried tomato risotto

Mushroom & sun dried tomato risotto recipe

This is the first of many risotto recipes here at Don’t Feed After Midnight and, I promise, there will be many more as it’s one of our favourite mid-week dinners.

Before I leave you with the recipe, I wanted to share some notes on what I believe makes the perfect risotto and how to achieve that rich and creamy texture every time.

  • First of all, you need the right type of rice. You can use standard long-grain rice but the end result will not be the same. This is because the so-called risotto rice (generally the Italian varieties Arborio or Carnaroli) has a higher starch content which is what, ultimately, gives risotto its characteristic creaminess.
  • You just cannot rush it. The average risotto (and today’s recipe) takes just over 30 minutes to prepare but, as explained below, you need to slightly toast the rice first and ensure you add one ladleful of stock at a time, stirring constantly.
  • Do not overcook the rice. The creamy consistency is not given by the mushy rice so always taste it to ensure it is cooked through but still has a bite.
  • Finally, although it’s far too tempting to dish up straight away, let your risotto sit for a few minutes after cooking to allow the rice to absorb even more flavours.

Mushroom & sun dried tomato risotto recipe

So if, like me, you’re in the mood for some serious comfort food now autumn is here, why not give this creamy mushroom risotto a go this evening?

Mushroom & sun dried tomato risotto

Serves: 4

The perfect easy and tasty mid-week dinner that's ready in just over 30 minutes.
Ingredients
  • 2 tbsp olive oil
  • 3 garlic cloves, crushed or finely chopped
  • 160g button mushrooms, halved
  • 200g chestnut mushrooms, cut into thick slices
  • 2 tbsp sun dried tomatoes, drained and chopped
  • 280g risotto rice (I used Arborio)
  • 1.2l hot vegetable stock
  • 2 tbsp soft cream cheese (optional)
  • 2 handfuls of fresh flat leaf parsley, chopped
  • Freshly ground black pepper to taste
Instructions
  1. Heat the oil in a medium-sized pan and cook the garlic on low heat for about 30 seconds, stirring often.
  2. Add the mushrooms and continue cooking for about 5 minutes until they start to soften. Then add the chopped sun dried tomatoes and cook for a further 2 minutes.
  3. Add the risotto rice and keep stirring for a minute or so. As soon as it starts looking slightly translucent, begin ladling in the hot vegetable stock, allowing each ladleful to be absorbed by the rice as you stir, before adding the next one.
  4. Continue stirring and adding the stock for about 20 minutes until the rice is soft but still has a slight bite.
  5. Add the cream cheese and stir well until smooth. Then take off the heat, stir in the chopped parsley, add generous sprinkle of freshly ground black pepper. Place a lid on the pan and allow to sit for 2-3 minutes before serving.
Notes
As I mentioned above, the cream cheese is totally optional so feel free to leave it out for a dairy-free version.

What’s your favourite veggie risotto recipe? Have you tried any interesting flavour combinations recently?

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