The secret to a perfect mushroom risotto is keeping a creamy, almost soupy texture at the end, and not over-cooking it to stodge. Feel free to use a mix of mushrooms depending on what's available.

Fresh, sweet spring peas with creamy, luxurious risotto and hearty mushrooms – this simple vegetarian dinner is healthy and ...

This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars ...

To make the dried mushroom risotto first prepare the vegetable broth following our recipe. Meanwhile, soak the dried ...

Cons: For each tablespoon of grated Parmesan, add 60 calories and 4g fat. Risotto doesn't provide much vitamin C, and ideally needs to be eaten with a crisp green salad.

An Italian proverb states that "Rice is born in water and must die in wine" but if you want to know which wine to use in your next risotto, we have expert tips.

Today, Gino is cooking up a special meal to help Phillip survive his 24-hour TV marathon - wild mushroom and white truffle risotto. Packed with slow-release carbs, they should get Phillip through ...

Divide the risotto among 4 bowls and sprinkle with the remaining Parmigiano. Tips: Use any wild mushrooms you can find in your store; the flavor returns are threefold over those cultivated varieties.

Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed, add a splash more stock or water to loosen risotto.