20-Minute Mushroom Risotto: Sunday Comfort Without the Fuss

25 oktober 2026

Risotto has a reputation for being fussy. In truth it needs only one thing from you: a bit of stirring while you chat.

Tinned mushrooms keep this one quick and cheap, and good risotto rice does the rest, turning silky and creamy in about 18 minutes.

Ready in about 20 to 25 minutes, serves 3 to 4

300g Cigala risotto rice
1 tin Ferbar sliced mushrooms, drained
1 litre hot vegetable or chicken stock
1 onion, finely chopped, and 1 garlic clove
2 tablespoons butter and 1 tablespoon Tierras de Tavara organic extra virgin olive oil
A big handful of grated parmesan, plus parsley and black pepper

Keep the stock hot in a small pan on the side.
Melt half the butter with the oil and soften the onion for 3 minutes. Add the garlic and the rice and stir for 1 minute until the grains are coated.
Add a ladle of hot stock and stir until it is absorbed. Keep adding stock a ladle at a time, stirring often, for about 15 to 18 minutes.
Stir in the mushrooms for the last 3 minutes so they warm through.
When the rice is tender with a slight bite, take the pan off the heat. Beat in the rest of the butter and the parmesan, cover for 1 minute, then serve with parsley and pepper.

Add a handful of frozen peas with the mushrooms for colour.
Leftover risotto? Roll into small balls, coat in breadcrumbs and pan-fry for crispy risotto bites.
For a fully vegetarian risotto, use vegetable stock and a vegetarian hard cheese, as traditional parmesan is made with animal rennet.
For a classic Italian grain, try Riso Scotti Arborio.

Portugal loves rice, and so do we. Our range covers risotto, Carolino, basmati, Thai jasmine and ready-to-eat pouches.

Whatever you cook, there is a grain that suits it.