Chestnut Mushroom Risotto

This creamy risotto features tender mushrooms cooked until they infuse each grain of rice with earthy flavour, then crowned with gently warmed halved cherry tomatoes and crunchy pine nuts. A scattering of fresh herbs and a dusting of Parmesan complete the chestnut mushroom risotto, which is best enjoyed with a simple side salad for balance.

Prep Time 15

Cook Time 25

Total Time 40

Servings Portions

Ingredients

For the risotto:

2 tbsp olive oil
25 g unsalted butter
1 small onion or 2 shallots finely chopped
2 cloves garlic crushed or finely chopped
300 g Chestnut mushrooms e.g. chestnut, button or cremini, wiped clean and sliced
300 g arborio rice
100 ml dry white wine optional, but recommended
1 litre vegetable stock chicken stock kept warm in a saucepan
salt to taste
freshly ground black pepper to taste

Toppings and garnish:

200 g cherry tomatoes halved
50 g pine nuts lightly crushed
30 g Parmesan cheese finely grated (plus extra to serve)
1/4 bunch fresh parsley roughly chopped
1 splash olive oil
Sea salt flakes for seasoning
freshly ground black pepper for seasoning

Instructions

Prepare the stock:

Pour the vegetable (or chicken) stock into a saucepan and bring to a gentle simmer over a low heat. Keep it warm on the hob throughout cooking.
1 litre vegetable stock

Warm the cherry tomatoes:

In a small frying pan over medium heat, add a drizzle of olive oil.
1 splash olive oil
Add the halved cherry tomatoes, cut-side down, and season lightly with sea salt flakes and a twist of black pepper.
200 g cherry tomatoes, Sea salt flakes, freshly ground black pepper
Cook for 2–3 minutes until just warmed through and starting to soften, but still holding their shape.
Remove from the pan and set aside, keeping them warm.

Toast the pine nuts:

In a dry frying pan over a medium-low heat, add the crushed pine nuts.
50 g pine nuts
Stir frequently for about 2 minutes until they turn light golden.
Immediately tip them out onto a plate to stop from browning further. Set aside.

Cook the mushrooms:

In a wide, heavy-bottomed saucepan or deep frying pan, heat 1/2 of olive oil together with 1/2 the butter (about 12 g) over medium heat.
2 tbsp olive oil, 25 g unsalted butter
When the butter has melted, add the sliced mushrooms and a pinch of salt.
300 g Chestnut mushrooms
Cook for 5–6 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to colour at the edges.
Transfer the mushrooms to a bowl and set aside, leaving any brown bits in the pan.

Begin the risotto:

To the same pan, add the remaining tablespoon of olive oil and the chopped onion (or shallots). Sauté over medium heat for 3–4 minutes until softened and translucent, but not coloured.
1 small onion, 2 tbsp olive oil
Add the crushed garlic and cook for 30 seconds more, just until fragrant.
2 cloves garlic

Toast the rice:

Stir in the arborio rice, ensuring each grain is coated in oil and butter. Cook for 1–2 minutes until the edges of the rice grains turn translucent.
300 g arborio rice
If using, pour in the white wine and stir continuously until the liquid is almost entirely absorbed.
100 ml dry white wine

Add the stock gradually:

Begin ladling warm stock, one ladleful (about 125 ml) at a time, into the rice mixture.
Stir gently and constantly, allowing the rice to absorb the stock before adding the next ladleful.
Continue this process for approximately 18–20 minutes. The rice should be just tender to the bite (al dente) and the overall consistency creamy.
About halfway through, stir the cooked mushrooms back into the rice so their flavour melds in.

Finish with butter and cheese:

When the risotto has reached the desired consistency—creamy but not soupy—switch off the heat.
Stir in the remaining butter (around 12 g) and most of the grated Parmesan (reserving a little for serving).
25 g unsalted butter, 30 g Parmesan cheese
Season to taste with salt and freshly ground black pepper.
salt, freshly ground black pepper

Assemble and serve:

Spoon generous helpings of risotto into warmed bowls or plates.
Arrange the warmed cherry tomato halves over the top.
Scatter the toasted pine nuts and chopped fresh parsley (or mixed herbs).
Finish with a final dusting of Parmesan and a small drizzle of olive oil if desired.
1/4 bunch fresh parsley, 30 g Parmesan cheese
Serve immediately, alongside a crisp, lightly dressed side salad.

Notes

Tips & Notes for the Chestnut Mushroom Risotto:

Keep stirring: Constant stirring helps release the rice’s starch, giving you that signature, velvety risotto texture that's essential for a chestnut mushroom risotto.

Adjust seasoning: Taste halfway through cooking and adjust salt/pepper as needed. Remember the Parmesan adds saltiness, so go easy initially.

Vegan variation: Use vegan butter and omit Parmesan or substitute a plant-based hard cheese alternative.

Side salad ideas: A simple mix of peppery rocket, cucumber slices and radish, lightly dressed with olive oil and lemon juice, balances the richness superbly.

Enjoy this chestnut mushroom risotto as a cosy midweek supper or a relaxed weekend treat—its creamy depth balanced by the burst of tomatoes and crunchy pine nuts makes it a true crowd-pleaser.

Nutrition