Pic of Saffron risotto with Portobello mushrooms

Saffron risotto with Portobello mushrooms

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Vegetarian mains

Saffron risotto with Portobello mushrooms

Main Serves 4 50 min
Otherwise know as risotto alla Milanese, this saffron-flavoured risotto is good on its own, but for a bit of extra flavour (and a portion of your five a day) serve it with Portobello mushrooms, one or two per person, depending on how hungry you are. If you've got ordinary mushrooms in your box, use those instead. Otherwise, make a big salad as your accompaniment.


  • 50g butter, plus a little extra to serve
  • 1 tbsp olive oil
  • 200g onions, finely chopped
  • 300g arborio risotto rice
  • 100ml dry white wine
  • pinch of saffron strands (about ¼ tsp)
  • 750ml hot veg stock
  • 75g grated Parmesan
  • 2 tbsp oil for frying, vegetable or sunflower
  • 2-4 Portobello mushrooms


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Heat the oil and butter in a large, heavy based pan and gently fry the onions for about 10 minutes.
  • Step 2

    Add the risotto rice, stir to combine and heat for another couple of minutes, until the rice has started to turn translucent.
  • Step 3

    Increase the heat, add the white wine and cook for one minute.
  • Step 4

    Add the saffron strands then gradually add the stock, a ladle at a time, stirring continuously, until it has been absorbed and the rice is cooked but still has some bite.
  • Step 5

    Remove from the heat and stir in two thirds of the Parmesan and a knob of butter. Season to taste. Sprinkle with the rest of the Parmesan to serve, with the mushrooms on the side.
  • Step 6

    To cook the mushrooms, heat 2 tablespoons of oil in a large frying pan and cook the mushrooms on each side for 2-3 minutes, or until just tender. Season well.

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