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Cheat’s mushroom and broccoli risotto

You don’t need meat to have a delicious, flavourful and hearty dinner. Simply try our cheat’s mushroom and broccoli risotto for a yummy hot midweek dish!

SERVES 4 // cooking time 50 min

2 tbsp olive oil
1 onion, peeled and chopped
100 g mushrooms
1 clove garlic, peeled and crushed
1½ cups white rice
1¼ cups vegetable stock
1 cup dry white wine
Salt and black pepper
100 g Cheddar, grated
½ broccoli, florets only, steamed
1 cup cream
2 tbsp chopped parsley

1. Heat oil in a pan over medium heat. Fry onion and mushrooms until soft, 10 minutes.
2. Add the garlic, rice, vegetable stock and wine. Simmer over low heat for 20 minutes, until the rice is cooked. Do not stir, but keep an eye on it to ensure that it has enough liquid and doesn’t burn. Add more stock if necessary.
3. Season the risotto. Then add the cheese, broccoli and cream. Cook for 2 minutes.
4. Serve the risotto garnished with a sprinkle of parsley.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen/

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