Mary Berry Mushroom Risotto Recipe

Creamy, comforting, and packed with earthy flavors, this Mary Berry Mushroom Risotto is a perfect dish for weeknight dinners or elegant entertaining. It’s rich without being heavy, and simple enough to make without constant stirring. If you’ve been hesitant about making risotto, this recipe simplifies the process and delivers delicious results every time.

What is Mary Berry’s Mushroom Risotto?

Mary Berry’s Mushroom Risotto is a creamy Italian-style rice dish made with Arborio rice, sautéed mushrooms, garlic, and onion, gently simmered in stock and finished with Parmesan cheese. The dish combines soft, slightly al dente grains with savory mushrooms and a smooth texture, making it a satisfying vegetarian main or side dish.

Other Popular Recipes

• Jamie Oliver Chimichurri
• Mary Berry Chocolate Chip Cookies
• Mary Berry Lentil Rolls

Why You Should Try This Recipe

• Comforting and filling – Ideal for cooler evenings
• Simple ingredients – Mostly pantry and fridge staples
• One-pan cooking – Less cleanup, more flavor
• Vegetarian-friendly – No meat, all tastes
• Easy to customize – Add herbs, vegetables, or cheese
• Elegant yet cozy – Perfect for casual or formal meals

Ingredients Needed to Make Mary Berry Mushroom Risotto

• 1 tbsp olive oil
• 25g (2 tbsp) butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 250g (9 oz) mushrooms (button, chestnut, or mixed), sliced
• 300g (1 ½ cups) Arborio risotto rice
• 1 litre (4 cups) hot vegetable or chicken stock
• 50g (½ cup) grated Parmesan cheese
• Salt and black pepper to taste
• Optional: fresh parsley or thyme for garnish

Ingredient Notes:

• Arborio rice: Essential for the creamy risotto texture
• Mushrooms: Chestnut or wild mushrooms add extra flavor
• Stock: Use warm stock for smoother absorption
• Cheese: Freshly grated Parmesan for best results

Equipment Needed

• Large sauté pan or deep skillet
• Wooden spoon
• Ladle
• Cheese grater
• Knife and chopping board

Instructions to Make Mary Berry Mushroom Risotto

Step 1: Sauté the aromatics

• Heat olive oil and butter in a large pan over medium heat.
• Add chopped onion and garlic; cook until soft but not browned.

Step 2: Cook the mushrooms

• Add the sliced mushrooms and cook for 5–6 minutes until softened and any moisture has evaporated.

Step 3: Toast the rice

• Stir in the Arborio rice and cook for 1–2 minutes, coating it well in the buttery mixture.

Step 4: Add stock gradually

• Pour in one ladleful of hot stock and stir gently.
• Allow the liquid to absorb before adding more, repeating the process until the rice is tender but still has a slight bite. This takes around 20 minutes.

Step 5: Finish and serve

• Remove from heat. Stir in grated Parmesan, and season with salt and pepper.
• Serve immediately with extra cheese or herbs on top.

What Goes Well With Mary Berry Mushroom Risotto

• Garlic bread – Adds crunch and flavor
• Grilled chicken breast – For a protein-rich pairing
• Green salad – Keeps the meal light and fresh
• Steamed asparagus – A seasonal vegetable side
• Roasted cherry tomatoes – Adds acidity and sweetness
• Crispy pancetta – For added texture and saltiness

Expert Tips for Making the Best Mary Berry Mushroom Risotto

• Use warm stock – Helps maintain cooking temperature
• Don’t rinse the rice – Keeps starch for creaminess
• Stir regularly, not constantly – Helps develop texture without breaking the rice
• Taste frequently – Adjust seasoning and texture as you go
• Add herbs at the end – Preserves their freshness
• Finish with butter or extra cheese – Adds richness
• Use a wide pan – Ensures even cooking and easier stirring

Easy Variations of Mary Berry Mushroom Risotto

• Add spinach – Stir in at the end for color and nutrients
• Use mixed wild mushrooms – Deepens the earthy flavor
• Include white wine – Deglaze after toasting the rice
• Try truffle oil – Adds luxury with just a few drops
• Make it vegan – Use plant-based butter and cheese
• Add peas or asparagus tips – For a spring twist
• Top with poached egg – Adds a creamy finish when broken

Best Practices to Store Mary Berry Mushroom Risotto

• Cool quickly – Store within 2 hours in the fridge
• Use airtight containers – Keeps moisture and flavor intact
• Refrigerate for up to 3 days – Best consumed fresh
• Do not freeze – Texture may become grainy when thawed

Best Practices to Reheat Mary Berry Mushroom Risotto

• Stovetop method: Add a splash of stock or water and stir over low heat
• Microwave: Use medium heat with added moisture, stir halfway
• Avoid high heat: Prevents drying out and uneven heating
• Serve immediately: Risotto is best hot and fresh

How Can I Make Mary Berry Mushroom Risotto Healthier?

• Use low-sodium stock – Reduces overall salt content
• Skip the butter – Replace with olive oil
• Cut back on cheese – Use half the Parmesan or a lighter alternative
• Add more veggies – Bulk it up with greens or carrots
• Switch to brown rice – Longer cook time, but adds fiber
• Make it dairy-free – Use plant-based substitutes
• Serve smaller portions with salad – Keeps the meal balanced

Nutrition Value (per serving, approx.):

• Calories: 400
• Fat: 14g
• Carbohydrates: 55g
• Protein: 10g
• Fiber: 3g
• Sugar: 3g

Final Words

This Mary Berry Mushroom Risotto is a satisfying dish that brings warmth, comfort, and elegance to the table. Whether you’re making it for a quiet dinner at home or serving it to guests, the creamy texture and earthy mushroom flavor are sure to impress. Give it a try—you’ll be surprised how easy risotto can be.

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