250g mixed mushrooms quartered (I use chestnut, shitake & oyster)

150g arborio risotto rice

500ml vegetable stock

175ml white wine

2 shallots, peeled & finely chopped

1 clove of garlic, peeled & finely chopped

Small handful of chopped fresh parsley

2 knobs of butter, each about 15g

50ml of single cream


White truffle oil to drizzle at the end

Parmesan shavings to finish



Creamy mushroom ristotto

preparation 6 mins • you cook for 12 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

If you cannot view the video below, click here to download QuickTime from Apple's website.


There's something about the creaminess of risotto rice that's so moreish. There are just a few things that go wrong with risottos - under or overcooking the rice and the final consistency being too mushy. Normally to avoid these problems you would laboriously add stock, a ladle at a time, however my recipe removes the effort as I've worked it out for you! Use a variety of mushrooms and you'll have a meal that's really simple but tastes incredible.  This is a two part recipe. In part one we start the cooking process and in part two we finish everything off.

1 large frying pan/wok to cook everything in

Spoon to stir


Before you start have the shallots, garlic and mushrooms chopped and ready. Have the butter alongside with the stock, wine and rice. Put your frying pan/wok on the hob on a low heat and click here!

Before you start have the parsley chopped and the cream out. Now click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Put your frying pan/wok on the hob on a low heat and add 1 knob of butter and a teaspoon of oil. Add the shallots to the butter as it's melting and cook for about 30 seconds. Turn the heat up to high and add in the mushrooms. Give them a stir to get them coated with the oil & butter before adding a pinch of salt and pepper. Stir again and cook the mushrooms for 2 minutes then add in the garlic. Cook for a further 30 seconds to cook out the garlic then add in the risotto rice and stir. Next add the white wine. Allow this to bubble and cook for 2 minutes until most of the liquid has been absorbed by the rice.

Add in half of the stock and stir. Turn the heat down to medium now and leave for 5 minutes until the stock has been absorbed like the white wine. After 5 minutes add in the remaining stock, give it a stir and bring back to a simmer for 12 minutes, after which time the stock should have been absorbed again!

To finish off, all you need to do is add in the other knob of butter and when melted, stir in the single cream and half the parsley and you should have a really creamy consistency.

To serve, spoon some of the risotto carefully into a bowl and then season with a small pinch of salt & pepper. If using truffle oil, drizzle a little over the top, then scatter some parsley.
I hope that you enjoy it.


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