Mushroom and red onion risotto

Mushroom and red onion risotto

From Pasta to Pancakes
Claire Peters

Risotto is one of my real favourite dishes to cook, let alone eat. It takes about 15–20 minutes to make and you can let yourself unwind as you monotonously stir your risotto and watch it become creamier and creamier. If you can master a risotto, which is very simple to make, you are on to a real winner. It’s great to whack in whatever you fancy, anything from goat’s cheese to mushrooms. If you decide to cook some for friends, you’ll be surprised how many will be quietly impressed.


Quantity Ingredient
250ml water
2 vegetable stock cubes
50g butter
2 garlic cloves, peeled and chopped finely
1/2 red onion, peeled and chopped finely
75g arborio rice
1/2 glass white wine, (optional)
75g mushrooms, sliced
2 tablespoons parmesan cheese, grated
handful rocket leaves


  1. Boil the water in a pan then crumble in your stock cubes. Reduce the heat to low and keep the stock simmering while you make the risotto.
  2. In a frying pan, melt the butter over a low-medium heat.
  3. Add the garlic and the onion. Reduce the heat to low and cook for 5 minutes until the onion is nice and soft.
  4. Increase the heat to medium-high and add the rice.
  5. Stir well so the rice soaks up all the delicious melted butter, onion and garlic. Next add the wine, if you’re using it.
  6. When the wine has been absorbed by the rice add a ladleful of stock and a pinch of salt.
  7. Stir all the time to stop the rice sticking to the bottom of the pan.
  8. Add the mushrooms and stir. Once each ladle of stock has been absorbed, add another.
  9. This process should take 15–20 minutes. Keep tasting your risotto until it becomes deliciously creamy but still with a little bite to it.
  10. When all the stock has been absorbed, stir in the Parmesan and serve immediately.
  11. Some rocket leaves and grated Parmesan would be ideal as an accompaniment.

Optional extras:

  • This is a very basic risotto recipe using just mushrooms, however you could also add herbs, such as rosemary, thyme (delicious in this), parsley or even chives. A little bacon tastes amazing in a risotto, too. Really the choice is yours. If you don’t want to use a red onion or don’t have one then a white onion works just as well. I just love the flavour of red onion in risotto.

Serving suggestions:

  • Risotto is often quite rich, so a handful of rocket leaves really complements it.


  • Risotto is best eaten immediately, as rice shouldn’t be reheated. A great excuse to eat it all up!
student cooking
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