Easy Mushroom Risotto Recipe

Add the dried porcini mushrooms and veg stock cube to a jug and pour over the boiling water. Leave the mushrooms to steep in the stock for 10-15 minutes.
1 vegetable stock cube, 5-6 dried porcini mushrooms, 1 liter boiling water
Meanwhile, slice up your mixed mushrooms and add them to a baking dish with the oil and a sprinkle of salt and pepper. Roast the mushrooms in a preheated oven at 200°C for 30 minutes or until the mushrooms are tender.
250 g mixed mushrooms, 1 tablespoon olive oil
Remove the dried mushrooms from the stock and dice them finely.
Heat the butter in a pan and add the diced onion and garlic. Sauté for 7-9 minutes, stirring often, until the onions are softened and turning translucent.
2 tablespoon butter, 1 white onion, 2 garlic cloves
Add the diced dried mushrooms and the arborio rice and mix into the onions.
180 g risotto rice
Add the white wine and let it cook off for 2-3 minutes.
100 ml white wine
Add the vegetable stock 1 cup at a time, stirring it into the rice and letting the rice absorb before adding another cup of stock. Repeat until all of the stock has been incorporated and the risotto rice is cooked.
Remove from the heat and add the lemon zest, lemon juice, fresh thyme leaves, and the Pecorino cheese.
2 sprigs fresh thyme, 1 lemon, 50 g Pecorino cheese, Salt and pepper
Serve with the fresh diced parsley scattered over the risotto.
Fresh parsley to garnish