Roasted mushroom risotto with parsley (Risotto ai funghi e prezzemolo) from Jamie's Italy (page 142) by Jamie Oliver

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white wine for white vermouth.

  • Pamsy on May 24, 2025

    Roasting the mushrooms really brings out the flavour, gave mine 15 mins. Tasty supper dish.

  • Astrid5555 on January 16, 2025

    As mentioned in another review, I let my mushrooms and garlic roast in the oven for double the time to intensify the flavor of my chestnut mushrooms and the final risotto was absolutely delicious.

  • cbrowne91 on August 06, 2017

    I would recommend roasting the mushrooms and garlic longer than the recipe says if using more common mushrooms (chestnut, portobello etc), to really intensify the flavours.

  • Delys77 on October 31, 2011

    Another great risotto. You used Portabello and they lent it a very earthy flavour, and the garlic was really nice. You might want to increase the amount of mushrooms a bit and roast the garlic a little longer (ie. Remove the mushrooms and cook the garlic a bit longer).

  • melissabazley on October 04, 2011

    This risotto is a new favourite in our home. It's delicious. I fried the mushrooms in butter instead of oil before putting them in the oven to roast. The roasting adds a really meaty texture & richness to them. I also added the zest of 1 lemon to the rice. I love the tang from the lemon juice & added zest, it really gives a flavour lift. A brilliant meatless meal...one we will cook regularly. If you're a mushroom lover, give this recipe a go, you won't be disappointed :)

  • FJT on July 30, 2011

    mushrooms, garlic and thyme are roasted to intensify the flavours and added to the risotto at the end (some through the risotto and some on top) - you just can't go wrong with this recipe. Perfect!

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