Portobello Mushroom Risotto

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Portobello Mushroom Risotto

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After a weekend away by the seaside it’s been so good to be back in my kitchen. This morning I whipped up this Portobello Mushroom Risotto for lunch the perfect dish to have on this sunny spring like day! Creamy, with a gorgeous taste of thyme and garlic, this is so so simple! I hope you enjoy.

Serves 2 Ready in 35 minutes


Fry the onion and oil together for 5 mins on a medium heat. Dice 2 of the mushrooms.

Add the garlic and 2 of the mushrooms diced. Stir for a few mins then add the rice.

Stir the pour over the coconut, e the thyme, season and bring to a gentle simmer. Simmer for 20 mins you maybe need to add 100ml or so of water as you cook along so it doesn’t get too dry.

Slice the mushrooms into slithers and fry in some oil in another pan for a few mins it’s each side.

Serve all together with roasted tomatoes, rocket, fresh cracked pepper and mushrooms.

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