Cheater’s 15 minute mushroom risotto

This blog post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Cheater's 15 minute mushroom risotto - risotto in minutes!
sponsoredpost

If you’re a risotto purist, look away now. This definitely isn’t how they make risotto in Italy – but if, like me, you’re often feeling far too lazy to make risotto the proper way, this is the recipe for you!

I absolutely adore mushroom risotto. It’s a very common vegetarian option in restaurants, and I know there are plenty of vegetarians who have grown sick of being stuck with it one too many times, but not me. I’d quite happily eat mushroom risotto every day if it was offered. Carbs, cheese, mushrooms – what’s not to love?

Cheater's 15 minute mushroom risotto - risotto in minutes!

But, if you think I’m going to stand at the hob for an hour every day making a risotto, you’ve obviously not been reading this blog for very long. It’s far too much effort! Totally fine for a dinner party or a special occasion, but not exactly what I like spending any old Thursday night doing.

Enter: my cheater’s 15 minute mushroom risotto! It tastes just as good (well, almost as good) as a risotto that’s been slaved over for an hour, but it only takes 15 minutes.

So, what’s my secret for making a mushroom risotto in 15 minutes? Take a look:

Cheater's 15 minute mushroom risotto - risotto in minutes!

Pre-cooked rice! I did say this was a cheater’s recipe, after all.

And before you say anything, I know that technically risotto should be made with arborio rice (or some similar short-grained rice) – but long-grained rice works just as well when you’re a cheater!

These trays of rice from Veetee are pre-cooked, so you can either stick them in the microwave for a couple of minutes to reheat, or just dump them straight into the pan like I did. They just need heating through and they’re good to go!

Veetee also do a few other varieties of microwaveable rice – basmati rice, brown rice, pilau rice, egg fried rice, and even a few more flavourful versions like spicy Mexican rice (which sounds amazing, by the way). I also really like their ‘savoury rice’ range. You just pop a packet in a pan on the hob with some water, leave it for about ten minutes, and you’ve got a full meal – I loved the Spanish paella variety, and the Portuguese peri peri one sounds amazing too. You can check out the full range here, and they’re available from all major supermarkets.

Cheater's 15 minute mushroom risotto - risotto in minutes!

‘How did you recreate the gooeyness of a risotto?’ I hear you ask (humour me). Well, if you cook the rice in a little stock to let it get a tiny bit softer, then add a good handful of parmesan cheese, there’s gooeyness in abundance.

Cheater's 15 minute mushroom risotto - risotto in minutes!

This same concept can obviously be applied to other flavours of risotto too – but remember that some other types will take longer than 15 minutes. If you’re fancying a butternut squash risotto, don’t expect your squash to have roasted in 15 minutes. I’m not a magician.

So – anyone care to join me for a super quick risotto? This recipe will make either one generous portion, or enough for two if you’re serving it with a side. Grab a pack of Veetee rice and get involved!

Cheater's 15 minute mushroom risotto - risotto in minutes!

Cheater’s 15 minute mushroom risotto

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 10 votes
Print Pin Comment
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 -2
Calories:
Author: Becca Heyes

Ingredients

  • 1 tbsp oil
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 4 medium mushrooms diced
  • 300 g tray of Veetee microwaveable long-grain rice ~1 1/2 cups, not uncooked rice
  • 150 ml vegetable stock ~1/2 cup
  • 50 g vegetarian parmesan-style cheese grated
  • 3 tbsp fresh parsley chopped
  • Black pepper

Instructions

  • Heat the oil in a large frying pan or wok, and add the onion, garlic and mushrooms. Cook over a medium heat for 5 minutes, until soft.
  • Add the rice and vegetable stock, and turn the heat up to medium-high. Cook for a few more minutes until the rice is hot and most of the excess liquid has been absorbed. Remove from the heat, and add the cheese and parsley. Mix well until the cheese has melted. Season with plenty of black pepper, and serve.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Leave a Comment!Comments and star ratings really help support the site – thank you!

Cheater's 15 minute mushroom risotto - risotto in minutes!Want another super quick version of a meal that’s usually pretty labour-intensive? Try my vegetarian enchiladas for one!

Vegetarian enchiladas for one

5 from 10 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




29 Comments

  1. I loved this recipe and am preparing it for the second time. We use instant brown rice or leftover homecooked brown rice because we prefer brown and it’s impossible to get a good risotto starting from scratch with brown.

    Regarding your comment “if you fancy a butternut squash risotto,” you can’t make it in 15 minutes: another TIME-SAVING HACK would be to put a halved squash in a glass pie pan upside down with a cm of water. Cover with a glass lid and microwave until tender. Then you can make your risotto with it and it won’t be much more than those 15 minutes you planned on…5 stars

  2. This turned out great!!! Better than many risotto recipes I used to make it from scratch. I did make one minor change, i.e., added a tbsp of sherry wine with the vegetable stock. Next time, I might throw in a little bacon. Thx you for this wonderful recipe!!5 stars

  3. I adapted it a little with leftover white minute rice & jarred minced garlic. Never had risotto before & my husband & I loved it.5 stars

  4. This was absolutely perfect. I rarely leave reviews for anything but I’m making an exception here. I’ve made risottos the traditional way several times and they have always came out too chewy but this came out perfect. I could only get 250g instant rice, but that was perfect for two of us. I used a few more mushrooms, added some cooked chicken and used 200ml of stock rather than 150ml, left out the parsley and added a bit of salt along with the black pepper. In all it took about 25 minutes but much quicker than doing it the traditional way. Hubby loved it (as did I) – will definitely make again and have bookmarked the recipe. Thanks so much for sharing it!

    1. Yay I’m so glad you took the time to leave a comment Mandy, it’s always so lovely get feedback – especially positive feedback! ;) Really pleased you enjoyed this recipe! I hope you find more around here that you like :)

  5. I’m all for quick versions of labour intensive meals and always will be. That’s why I love my pressure cooker. This looks like a beautiful example =)