Easy Mushroom Risotto

Another simple dinner meal for one of those busy work weeks. This one can be made the way you like it (i.e. meat containing, or having no meat – vegetarian).

Serves: 4-5
Prep/ Cooking Time: Less than 30 minutes



  • 1 brown onion
  • 3-4 cloves garlic
  • 1 tbsp extra virgin olive olive
  • 2 cups diced mushroom
  • 1 x 400g tin of diced tomatoes
  • 1 x 420g can lentils OR 500g turkey mince
  • 1 tbsp Clive of India curry powder
  • 3/4 cup dry white wine
  • 1 1/2 cups arborio risotto rice
  • 1-1.5L chicken/ vegetable stock
  • Cracked pepper
  • Parmesan, to garnish
  • ~1/4 cup chopped fresh Parsley or Basil, plus extra to garnish

Serving suggestion:

  • Fresh salad mix
  • Steamed vegetables (i.e. broccoli & beans)

1. Heat oil & fry diced onion in a medium-sized saucepan for 5 minutes or until opaque.
2. Add in mushrooms & sautee for about 5 minutes or until soft. If using meat add in meat at this step and cook for 8-10 minutes on medium heat until browned.
3. Stir in the wine and curry powder, simmering for 5-10 minutes to allow alcohol to reduce.
4. Add in the tomatoes, strained lentils (if not using meat), & fresh herbs into a saucepan and stir to combine. Simmer for another 5 minutes.
5. Add in the rice & stir to combine, allowing the rice to absorb some of the flavours of the herbs & spices.
6. Gradually add stock in, 1 cup (250 mL) at a time, until the rice is cooked and has absorbed all of the stock. Stir continuously throughout.
7. Garnish with cracked pepper & parmesan and serve your choice of sides.

Recipe developed by @dietitianrose

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