This is a perfect evening meal after a rainy spring day. Comforting, but not too heavy –  and absolutely full of flavour. I used a combination of exotic mushrooms for glamour and brown mushrooms for flavour. Delicious.


  • a knob of unsalted butter and a little olive oil
  • 1 onion, finely sliced
  • 300g arborio risotto rice
  • 250ml white wine
  • 700ml vegetable stock
  • 200g wild mushrooms
  • a dash of thyme
  • about 75g parmesan cheese (or vegetarian alternative)
  • chopped flat leaf parsley

Melt the butter and olive oil in a deep, non-stick frying pan. Add the onion and cook until soft, but not brown.

Add the rice and stir it into the buttery onion mix until the edges of the rice grains turn translucent.

Pour in the wine, and stir until it has been absorbed by the rice.

Add the thyme.

Add the stock, a ladle at a time, stirring continuously.

When the stock has all been added, and the rice just about cooked, add the mushrooms. Cook for a further 4-5 minutes.

Just before serving, sprinkle the parsley over the risotto.

Eat straight away.