Delicious cosy Mushroom Risotto

Mushroom risotto is one of those meals that works harder than it looks. It’s filling, flavourful, and the creamy texture tends to go down well with children, even the picky eaters. With favourites like corn and peas stirred through, it covers some ground nutritionally without much fuss and it comes together with ingredients you’re likely to already have on hand.

Risotto has a bad wrap as being a tricky recipe to master, but this method is straightforward; think of it as a stir-and-watch kind of dish. You’re adding stock gradually and keeping things moving for around 15 to 20 minutes, so it’s start it when you have a clear run. Set aside half an hour, have your stock warm and ready to go, and it’s you’ll create a fantastic dish.

Arborio rice is the key ingredient in this recipe. Its high starch content is what gives risotto its signature creamy consistency, so it’s worth picking up a bag if you don’t already have one in the pantry. Everything else, mushrooms, onion, garlic, parmesan, a handful of frozen corn and peas, is simple and accessible. This recipe serves two to three, making it a good fit for a small family or a hungry adult and a couple of young children. It reheats well the next day with a splash of water or stock stirred through. Serve it with a simple salad on the side and dinner is done.

Easy Mushroom Risotto (Serves 2–3) 

Ingredients: 

• 1 cup arborio rice 
• 200g mushrooms (sliced) 
• 1 small onion (finely chopped) 
• 2 cloves garlic (minced) 
• 3 cups warm chicken or veggie stock 
• 1 cup of corn and peas  
• ½ cup grated parmesan 
• 2 tbsp butter or olive oil 
• Italian herbs
• Salt & pepper to taste 

Method:

1.  Heat 1 tbsp butter or oil. Cook the mushrooms until soft, then set aside. 
2. In the same pan, add more butter, sauté your base ingredients, cook the onion for 2–3 minutes, then add garlic. Sauté for 1 minute
3. Add rice and toast, stir for 1–2 mins (don’t skip this). 
4. Add stock slowly by adding a ½ cup of stock to the pan, stir until absorbed. 
5. Keep adding stock bit by bit, stirring often (about 15–20 mins). 
6. Stir in mushrooms, corn, peas and parmesan. 
7. Add salt & pepper to taste. 
8. Serve with a colourful salad 

We hope this one earns a spot in your weekly rotation. If you give it a try, we’d love to hear how it went, especially any modifications that worked for your family. At Sydney Early Education Centres, we believe the habits children build at home and at care go hand in hand. Good food, shared mealtimes, and a love of trying new things are all part of how children grow. If you’d like to see how we bring that same care and intention to every day at our centres, we’d love to welcome you in.

We have four centres across Sydney’s North West — Cheltenham Tallowwood Place, Cheltenham Magnolia House, Northmead, and Westmead. Book a tour to come and see us, or visit our website to learn more about what makes SEEC a place to belong, learn, and grow.