Mushroom Risotto with Beans

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

A good dish for any type of vegetarian, depending on whether you use the Parmesan.


  • 2 tablespoons olive oil
  • 1 lb mushrooms (any fresh, firm species will do, such as field, brown-cap, Shiitake, button as a last resort) – wiped clean and cut into big


Heat the oil in a heavy based saucepan. Throw in the mushrooms, garlic, sage, salt and pepper. As they cook, the mushrooms will give off quite a lot of juice. Continue boiling, stirring from time to time, over a medium-high flame until this juice reduces away again. Stir in rice, then wine.

Turn down the heat until the liquid settles down to a friendly simmer. Stir gently until the wine