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- Smoky Mushroom Risotto
Smoky Mushroom Risotto
Farrington’s Mellow Yellow Oak Smoked Rapeseed Oil adds incredible flavour to this Smoky Mushroom Risotto recipe. The key here is to replace the usual knob of butter that is stirred in at the end of a risotto with a drizzle of Oak Smoked Rapeseed Oil. Mushroom risotto is a brilliant classic and you’ll love the smoky addition to bring even more flavour to this dish.
- 4 tablespoons Farrington’s Mellow Yellow Oak Smoked Rapeseed Oil
- 1 large onion, finely chopped
- 2 cloves garlic cloves, crushed
- 450g mushrooms, sliced
- 350g arborio rice
- 150ml white wine
- 1.2 L vegetable stock, approximate
- 2 tablespoons fresh parsley, chopped
- 1 pinch Salt
- 1 pinch pepper
- 1 handful grated parmesan (or vegan/vegetarian alternative), to serve
Pour 2 tbsp of Mellow Yellow Oak Smoked Rapeseed Oil into a large sauté pan and wait until hot.
Add chopped onion and fry for a few minutes to soften. Add the crushed garlic and continue to fry. Add the sliced mushrooms and fry until they have softened and cooked through. Add the arborio rice and stir well, frying gently for a couple of minutes.
Pour in a glass of white wine, reduce the temperature to a medium heat and simmer until the wine has been absorbed.
Pour in vegetable stock, a little bit at a time, stirring well and waiting for most of the stock to have been absorbed before adding more stock. Continue to add stock until the rice is cooked and the sauce is creamy.
Stir in the chopped fresh parsley and season with salt and freshly ground black pepper.
Add the remaining 2 tbsp of Mellow Yellow Oak Smoked Rapeseed Oil and stir through.
Serve with grated parmesan (or a vegan/vegetarian alternative) and enjoy!
Shop the ingredients
Ocado Brown Onions 3 per pack3 per pack
Ocado Flat Leaf Parsley 30g30g
Knorr 8 Vegetable Stock Pot 8 x 28g8 x 28g