Mushroom Risotto With Gremolata

You can add chicken to a mushroom risotto (leftover roast chicken is best), but to save money, keep it veggie by using mushrooms. The spongy texture of them means they soak up lots of flavours making it a very tasty dish.

by Food for Friends |

Preparation Time

30 minutes






Blend some of the risotto mix in a processor until you’ve got the consistency you want

Finger Food

Leave some of the mushrooms whole for your toddler to pick out


  • 1 tbsp olive oil

50g butter

  • 250g wild mushrooms, halved if large

  • 1 onion, finely chopped

300g risotto rice

100ml dry white wine

  • 900ml hot vegetable stock

  • 25g Parmesan cheese

  • 2 garlic cloves, finely chopped

finely grated rind of 1 lemon

large handful of parsley, chopped

  • salt and pepper

This risotto is the ultimate comfort food – add some leftover roast chicken for added protein

1. Heat the oil and half the butter in a large, deep frying pan, add the mushrooms and cook for 2–3 minutes until lightly browned. Set aside.

2. Add the onion to the pan and cook for five minutes until softened, then stir in the rice and cook for two minutes until the rice is well coated.

3. Pour the wine into the pan and cook until it has bubbled away (the alcohol will evaporate so it’s safe in pregnancy and for babies). Gradually stir in the hot stock, a little at a time, stirring frequently and all the rice to absorb the stock before adding more. When the rice is soft after about 15 minutes, stir in the remaining butter, the mushrooms and the Parmesan,

4. Meanwhile, mix together the garlic, grated lemon rind and parsley. Spoon the risotto into serving bowls and scatter over gremolata.

This recipe is from Quick Cook: Food for Friends by Emma Lewis, (Hamlyn, £7.99)

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