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

  • celery
  • Parmesan cheese
  • risotto rice
  • garlic
  • lemons
  • wild mushrooms
  • parsley
  • thyme
  • white vermouth
  • stock of your choice

Where’s the full recipe - why can I only see the ingredients?

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.

  • 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 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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