Do you struggle to get perfect, creamy risotto? This recipe is the solution for a quick and tasty result.


  • 350g Arborio rice

  • 20g dried porcini mushrooms

  • 1 small onion, peeled and finely chopped

  • 1 tbsp olive oil

  • 1 organic veg stock cube

  • optional ¼ tsp peperoncino powder or cayenne pepper

  • 80g freshly grated parmesan

  • 1 tbsp cream cheese or creme fraiche

  • salt and pepper


  • 1.

    Put rice in large pan of salted water and cook for 15 mins - there is no need to wait for water to boil before adding the rice. Check it is cooked through but with a slight bite.

  • 2.

    Soak the porcini in a 400ml bowl of boiling water for 10 mins. Fry the onion in oil for 4 mins, until soft, and remove from heat.

  • 3.

    Reserve the porcini soaking liquid, drain the porcini and roughly chop. Add a crumbled stock cube, mushrooms and peperoncino to the onions.

  • 4.

    Stir in the porcini soaking liquid, keeping back the last few gritty spoonfuls.

  • 5.

    Drain the rice and return to the hot pan. Add the mushroom sauce to the rice, mixing to combine. Stir in the parmesan and creme fraiche, and season with salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 468kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 14g
  • Carbohydrate 77g
  • Sugar 1g
  • Sodium 384mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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