Oozy Mushroom Risotto – a Jamie Oliver 30-Minute Meal

Oozy Mushroom Risotto – a Jamie Oliver 30-Minute Meal

Another one of Jamie’s 30-Minute Meals – a fairly simple one because I have been making risottos for years without blinking. He adds a lot more herbs than the usual Italian risotto but otherwise it’s pretty accurate. I also made the accompanying spinach salad which I didn’t photograph because it wasn’t particularly photogenic. It was spinach, pine nuts, mint  and sundried tomatoes – a good foil to the risotto. This meal also included a quick cheesecake in a glass but, as usual, I didn’t make the dessert. The risotto and salad took about 40 minutes altogether. I was able to prepare the salad while adding water to the rice so it was time efficient.

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Recipe: Oozy Mushroom Risotto

Ingredients  Oozy Mushroom Risotto – a Jamie Oliver 30-Minute Meal

  • 1 stick of celery
  • 1 large onion
  • 15g dried porcini mushrooms BUY HERE
  • 2 sprigs fresh rosemary
  • 1 chicken or vegie stock cube BUY HERE
  • 300g of arborio rice BUY HERE
  • ½ glass of white wine
  • 500g of mixed fresh mushrooms
  • fresh thyme
  • 1 clove of garlic
  • 40g Parmesan cheese BUY HERE
  • A large knob of butter
  • ½ a lemon
  • A handful of parsley
  • Salt and pepper to taste

Method

  1. Place the onion, celery and dried porcini in food processor and pulse until finely chopped.
  2. Drizzle some olive oil into a saucepan and add the mixture. Stir while it cooks.
  3. Finely chop the rosemary leaves and add to the pan with the rice.
  4. Stir 1 minute and add the wine and stock cube. Stir until the wine has been absorbed.
  5. Season and add a mug of boiling water. Stir until it has been absorbed.
  6. Add more water and stir until absorbed and continue for about 20 minutes.
  7. Rinse the mushrooms and tear up half into the risotto and the other half into a frying pan with some olive oil. Season. Crush over the garlic. Pick some of the leaves from the thyme into the pan. Stir and remove from the heat.
  8. Add more thyme leaves to the risotto.
  9. Stir the butter into the risotto. Grate some of the Parmesan over the top.
  10. Add a squeeze of lemon. Check the seasoning.
  11. Chop the parsley and sprinkle ½ over the risotto and ½ over the mushrooms.
  12. Serve the risotto with some of the mushrooms over the top. Grate over some more Parmesan.

Preparation time: 15 minutes

Cooking time: 20 minutes

Number of servings (yield): 4

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Comments

  1. Eha says

    I really have to find Jamie’s volume from under one of my book piles! I love the sound of the salad, have a few issues with his risotto. I never have nor ever would use a stock cube and water: I would rather not make a risotto, because the best homemade stock is what counts: but one has to have the stock ready to make the dish in 30 minutes :) ! Also I always use a full glass of wine for extra flavour. Your dish looks lovely tho;!!!

    • says

      I know what you mean. There are different qualities in stock cubes though. I often freeze leftover stock from boiling meat or chicken and then haul that out for recipes like this. Yes, wine does certainly add to the flavour and I must admit, I didn’t measure it, I just poured it in until it seemed right. It might have been a full glass.
      Suzanne

    • Carole Dent says

      I concur completely. One glass of wine, garlic and the liquid stock you buy in supermarkets is just fine!

    • says

      It is a man’s meal. I only had a little because it was so filling. I do have a little left over for lunch though – but only because I stole it from under Adriano’s nose while he was still eating.
      Suzanne

    • says

      I’m actually eating the portion I stole for lunch right now and I am getting full after a few forkfuls. The salad was good with the tartness of the sundried tomatoes and the butteriness of the pine nuts.
      Suzanne

  2. says

    I always wondered if Jamie’s 30 minute meals were really achievable in 30 minutes. It’s interesting it took you 10 minutes longer and you didn’t make the dessert. Your risotto looks fabulous, and the salad sounds great too. I always think risotto needs a bit of greenery given how heavy it is. And I agree with Eha, the thing that makes a risotto is great stock. I’d never use a stock cube either. That’s why I always make huge batches of stock and portion it and freeze it. I’ve recently come upon a homemade stock concentrate recipe though which is fantastic. I’ll have to share it soon.

    • says

      Please do share it, Jennifer. I would be interested since I know that stock can make or break many recipes.
      The salad was good with it. I am always aware of balancing a meal for the family. Jamie does it pretty well though sometimes he goes overboard with the number of dishes he creates. I have a tough Jamie recipe coming up tonight with lots of components.
      Suzanne

  3. says

    I love that cookbook, my favourite out of all of Jamie’s books I think. But you could only achieve it in that time frame if you cook like a blur, which he does :-). I also find mine take longer, but the creativity and ideas he bounces around in the book are amazing. Your risotto looks smashing!

    • says

      I feel like I am a panicked blur sometimes when everything is happening at once but I still don’t make it. I love his creativity too and he has a special knack at making everything taste amazing.
      Suzanne

  4. says

    I love mushroom risotto, and this looks nice. Great photo. My shortcut for when I don’t have homemade stock is to use soup (stock) base. Most supermarkets carry the Better than Bouillon brand, which I like (it’s a bit salty, though; and there are other brands too). These are jars of concentrated paste – they’re usually right next to the bouillon cubes.

    • says

      I should get some of that if I can find it for emergencies because what I have frozen in the freezer is beef stock and the recipe often calls for chicken or vegetable stock.

      Suzanne

  5. Sarah says

    Very good, I used homemade chicken stock, a little more wine and garlic too. Will be sure to make again. Thanks

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