Mushroom risotto

Name: Mushroom risotto
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 onions; 2 cloves of garlic; 3 sticks of celery; olive oil; 2 knobs of unsalted butter; 500g mixed mushrooms; 1 lemon; extra virgin olive oil; 1.2 litres organic vegetable stock; 4 sprigs of fresh rosemary; 450g Arborio risotto rice; 175ml white wine; 80g Parmesan cheese, plus extra to serve; ½ a bunch of fresh flat-leaf parsley (15g); 4 tablespoons mascarpone cheese

Creamy parsley-spiked mascarpone

Vegetarian

1 hr

Not Too Tricky

serves 6

About the recipe

Veg, p118

nutrition per serving

Calories

29%

Fat

37%

Saturates

65%

Sugars

Salt

18%

Protein

28%

Carbs

28%

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

BUY THE BOOK

Ingredients

2 onions

2 cloves of garlic

3 sticks of celery

olive oil

2 knobs of unsalted butter

500g mixed mushrooms

1 lemon

extra virgin olive oil

1.2 litres organic vegetable stock

4 sprigs of fresh rosemary

450g Arborio risotto rice

175ml white wine

80g Parmesan cheese, plus extra to serve

½ a bunch of fresh flat-leaf parsley (15g)

4 tablespoons mascarpone cheese

Top Tip

To make vegetarian: swap Parmesan for vegetarian hard cheese.

Method

Find the recipe!

For the full recipe, head to page 118 of Veg.

Tags

Veg cookbook Vegetarian Mushroom Risotto Dinner

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Jamie's bestselling vegetarian cookbook, Veg, is all about celebrating really good, tasty food that just happens to be meat-free.

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