Mushroom and Salad Onion Risotto Recipe

Name: Mushroom and Salad Onion Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 g dried porcini mushrooms; 300 ml boiling water; 25 g butter; 1 bunch green onion, thinly sliced; 2 cloves garlic, finely chopped; 300 g mixed mushrooms; 300 g risotto rice; 600 ml vegetable stock; 150 ml double cream; 50 g parmesan cheese, freshly grated; 2 tablespoons chopped fresh parsley; salt & freshly ground black pepper

Servings: persons

10 g dried porcini mushrooms
300 ml boiling water
25 g butter
1 bunch green onion, thinly sliced
2 cloves garlic, finely chopped
300 g mixed mushrooms
300 g risotto rice
600 ml vegetable stock
150 ml double cream
50 g parmesan cheese, freshly grated
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper

1
Place the dried mushrooms in a heatproof bowl and cover with the boiling water.
2
Set aside for 20 minutes.
3
Heat the butter in a large pan and add the salad onions, garlic and mushrooms with some salt and pepper and cook gently for 5 minutes until softened.
4
Remove the mixture with a slotted spoon and set aside.
5
Add the rice to the buttery pan and cook for 1 minutes.
6
Drain the dried mushrooms, discarding the soaking liquid, chop roughly and add to the pan.
7
Gradually stir in the stock, cooking for 15 miutes until the grains are almost tender and all the liquid has been absorbed.
8
Stir in the reserved mushroom mixture, the cream and the parmesan cheese and cook for a further 5 minutes, until the grains are completely tender, cover and leave to rest for 3-4 minutes.
9
Stir in the parsley, check the seasoning and serve.

1202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 g dried porcini mushrooms, 300 ml boiling water, 25 g butter, 1 bunch green onion, thinly sliced, and more.

Yes, Mushroom and Salad Onion Risotto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mushroom and Salad Onion Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions