Make the most of Meat Free Monday with this quick and easy mushroom risotto from AGA.


25g (1 oz) butter

1 tbsp olive oil

1 onion, chopped

1 clove of garlic, chopped

1 red pepper, diced

225g (8 oz) mixed mushrooms

225g (8 oz) Arborio rice


375ml (13 fl oz) stock

125ml (4 fl oz) white wine

2 tbsp parsley, chopped

55g (2 oz) Parmesan, grated

2-4 tbsp cream


Shavings of Parmesan cheese

There was a time when risotto meant a whole lot of stirring and constant attention. This recipe, which can just be thrown in to the simmering oven, is much less needy and leaves you free to chat, lay the table or deal with some of your other million “to-dos”.

Serves 4

Melt the butter and oil together on the boiling plate and then sauté the onion, garlic and pepper. Add the mushrooms then the rice. Stir the mixture to coat the rice, season. Pour on the stock and wine. Bring the contents of the saucepan up to the boil and cover with a lid.

Transfer the pan to the floor grid set on the floor of the simmering oven and cook for 20 minutes. Remove from the oven. Add the parsley, with the grated Parmesan and cream. Serve piping hot garnished with shavings of Parmesan.