Easy Mushroom Risotto

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A quick easy mushroom risotto, great as a starter or light meal. Perfect for Meat Free Mondays https://kasheringyourlife.co.za/going-meatless/

Mushroom Risotto
Mushroom Risotto


  • 500 gm Exotic Mushrooms, cut into bite size pieces
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 5 ml dried Thyme or 15ml Fresh Thyme, stalk removed
  • 2 cups risotto (Aborio) rice
  • 1 1/2 liters hot chicken stock
  • 30 ml oil for frying
  • 2 x 15ml butter or margarine
  • 250 gm Frozen peas
  • Salt and pepper to taste


  • Heat half the oil in a heavy bottomed pot
  • saute the onion and garlic for 2-3 minutes, until the onion is glassy
  • Add the mushrooms and butter/margarine and cook for a further 5 minutes until lightly browned
  • Remove the mushroom and onion mix and set aside
  • Add the remaining oil and butter to the pot
  • Add the rice and stir until well coated with melted butter and oil
  • Return the mushroom mixture to the pot
  • Add the Thyme and season the mixture, stir until the seasoning, rice and mushrooms are well combined
  • Add all the stock and stir well
  • Allow the risotto to simmer for about 20-30 minutes, stirring occasionally to prevent the rice from sticking to the pot.
  • 5 minutes before serving stir in the peas.
  • Adjust seasoning to taste.
  • Serve hot as a side dish or as a light meal