Creamy Mushroom Risotto

Creamy risotto is my all-time favourite meal. Because it is very easy and simple to cook in one pot, this is certainly a go-to meal on weekday evenings. This is my basic mushroom risotto recipe. I love adding ham or prawns to it, which gives a rich flavour.

On one occasion, I cooked it without mushrooms, simply using up leftover vegetables in the fridge – onion, tomatoes, and peas, plus ham – and it was very tasty. I would like to share this recipe because I know how versatile this basic recipe can be for any flavours.


Risotto with ham, tomatoes, onion, peas and Parmesan cheese


Single cream is the key to creaminess. I add Parmesan and stir for a minute right before serving. Then, I usually sprinkle freshly ground black pepper on the top of the risotto.

Another variation of my favourite is a garnish of chopped parsley and soured cream on the top.


Mushroom prawn risotto



It makes me really happy when the rice is al dente!


Ingredients (for 4 servings)

  • 20g butter
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 onion, peeled and finely chopped
  • 3 handfuls fresh mushrooms, cleaned and sliced
  • 250g risotto rice, unwashed and uncooked
  • 1 vegetable or chicken stock cube, roughly crushed
  • 100g single cream
  • 3 tbsp Parmesan cheese, freshly grated



  • 150g frozen peas, thawed
  • 150g sliced ham or bacon, or prawns
  • Chopped fresh parsley or chives



  1. Melt the butter and olive oil in a large pan over medium-high heat. Add the garlic, onion, (optional: peas or ham or prawns if you like) and mushrooms, and a pinch of salt and black pepper. Sauté for about 5 minutes.
  2. Add the risotto rice. Give it a stir. (If you have any leftover white wine in the fridge, stir in 50ml.) Keep stirring until the rice becomes nearly transparent.
  3. Pour 800ml boiling water into the pan, and add the stock cube. Simmer the rice over medium heat, stirring often, for about 10 minutes.
  4. The rice should be just cooked and slightly chewy. If it is still undercooked, add a splash of water.
  5. Stir in the single cream and the Parmesan. Remove from heat. Garnish with chopped fresh parsley or chives if you like. Sprinkle freshly ground pepper over the top. Enjoy!


Mushroom Parmesan Shrimp Risotto