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King Oyster Mushroom & Parmesan Risotto

Rich and packed with flavour – this risotto will have your taste buds tingling and it's easy to make and doesn't take too long! Polish off with a couple of pan fried slices of oyster mushroom if you're looking to wow guests (or your instagram followers…).
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10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 736 kcal


  • 200 g arborio rice
  • 100 g parmesan
  • 2 red onions
  • 400 g king oyster mushrooms
  • 60 ml white wine
  • 2 gluten-free vegetable stock cubes
  • 1 tbsp olive oil
  • 10 chives (to garnish)


  • Place the stock cubes in a pot with 800ml water. Bring to a boil and turn down to simmer continuously.
  • Finely chop the onions and garlic. Heat the olive oil in a pan on medium-low heat and fry the onion and garlic for around 3 minutes.
  • Slice the mushrooms lengthwise and set aside two slices for garnishing. Dice the remainder of the slices, add them to the pan, and cook for around 5 minutes or until all water is released from the mushrooms.
  • Add the uncooked rice to the pan, turn the heat up to medium and cook for around 2 minutes.
  • Add the white wine to the pan and cook until the alcohol has evaporated (with no detectable scent).
  • The pan should now be relatively dry. Add a ladle of the stock and cook until the stock is almost all evaporated. Repeat this process for 18-20 minutes until the rice has the desired thick consistency.
  • Remove the risotto from heat, add the parmesan and stir in until melted. Add salt and pepper to taste.
  • In a separate pan, fry the two slices of oyster mushroom from step 3 in a small amount of olive oil until golden brown. Serve on the risotto with a sprinkle of chopped chives.

Nutrition (per serving)

Calories: 736kcal

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