Creamiest wild mushroom risotto

Don’t put a lockdown on your love! Show them you care and organise a date night at home. If you’ve got the love, we’ve got you covered.

Less than 45 minutes

Serves 3-4

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  • 3 Tbsp (45ml) olive oil
  • 2 packets (200g each) wild mushrooms (such as shimeji and shiitake), sliced
  • 1 packet (250g) white button mushrooms, quartered
  • ¼ cup (60ml) dry sherry (or a splash of water and lemon juice)
  • ½ tsp (3ml) Marmite or 1 tsp (5ml) vegetable or liquid beef stock
  • Salt and milled pepper
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 8 sprigs thyme
  • 1½ cups (300g) risotto (arborio) rice
  • ½ cup (125ml) dry white wine
  • 2½ cups (625ml) vegetable or beef stock
  • 1¼ cups (310ml) full cream milk or cream
  • Grated parmesan, for serving (optional)


  1. Heat half the oil in a pan and fry mushrooms over a high heat for about 3-4 minutes or until just cooked.
  2. Add sherry and Marmite (or liquid concentrate) and cook for a minute. Season and remove from heat.
  3. Heat remaining oil in a pot and sauté onions for 5-8 minutes or until translucent.
  4. Add garlic, thyme and rice and fry for a minute.
  5. Add wine and cook until liquid is reduced.
  6. Reduce heat to medium.
  7. Add stock, one ladle at a time, stirring continuously until liquid is absorbed before adding the next ladleful.
  8. Once all the stock is incorporated, add milk or cream in a thin stream, stirring constantly.
  9. Simmer for a minute to reduce to a thick, creamy consistency.
  10. Stir in parmesan and mushrooms and cook to reheat. (Alternatively, reheat mushrooms separately and spoon onto risotto.)
  11. Serve immediately.

Complete your date night with this drink, starter and dessert:


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