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Marley Spoon’s mixed mushroom risotto

Marley Spoon’s mixed mushroom risotto

Have you ever tried a meal kit company like Marley Spoon? Basically, you pick what you want to make for the week (this mixed mushroom risotto would be on my list) and they deliver all of the ingredients you need plus a recipe card. You then cook your dinner and it’s super-quick and easy. People rave about it.

Only… I’ve always had an issue with the fact that since each ingredient is individually portioned it’s all packed in individual plastic containers. So. much. unnecessary. packaging. Sure, my head has been turned by how simple these kind of delivery companies make the whole dinner situation each week, but I just can’t get over the wasteful packaging!

Also, I think it’s actually pretty easy to meal plan and make the dinners anyway…

It really ain’t that hard!!: Easy meal planning: the super-simple way to reduce stress


Then Olivia Andrews came out with her new book Step by Step with Marley Spoon and I’m in. I get to make Marley Spoon’s 100 top-rated recipes without actually having the food delivered.

Top of my list to make was this mixed mushroom risotto. It’s bloody delicious, so I can see the appeal of why customers keep coming back for more. The great thing is, you can now cook the recipes with far less packaging. 

And that’s a massive win for sure!

Mixed mushroom risotto

Cook this mixed mushroom risotto by Marley Spoon

This risotto is all about umami. What’s that? The fifth ‘savoury’ taste. Italian dishes get it from parmesan and anchovies. Asian cuisines from soy and miso – and mushrooms have it in spades. Start this satisfying dinner by pan-frying mushrooms with garlic and spring onion, then add rice. Pour in the miso-spiked stock gradually, stirring as you do so for a deliciously creamy risotto texture.

Makes 4 serves
Takes 40 mins
Equipment wok or large deep frying pan, medium/large saucepan with lid

800 g mixed mushrooms
3 garlic cloves
3 spring onions
40 g butter
1½ tbs sesame oil
4 tbs white miso paste
300 g arborio rice
200 g baby spinach leaves
2 tsp black sesame seeds

1. Prepare ingredients: Clean the mushrooms with paper towel or a brush. Remove the stems from any shiitake mushrooms and thickly slice. Slice or quarter the remaining mushrooms. Finely chop the garlic. Thinly slice the spring onion and separate the white and green parts.

2. Cook mushrooms: Melt half the butter in a frying pan with half the sesame oil over medium–high heat. Cook the mushrooms, stirring, for 5 mins or until golden and softened, then season with salt. Remove and set aside. Do not clean the pan.

3. Prepare rice and stock: Meanwhile, combine the miso paste and 750 ml (3 cups)/1.5 litres (6 cups) boiling water in a saucepan and whisk to combine. Keep warm over low heat, taking care not to let it boil.

4. Coat rice: Heat the remaining sesame oil in the frying pan over medium heat. Add the rice, garlic and white part of the spring onion, then stir for 1 min or until the grains are well coated.

5. Cook risotto: Add about one-quarter of the stock to the pan and stir well. Cook until the stock has been absorbed before pouring in another quarter. Continue adding the stock until the rice is almost al dente, 15–20 mins, adding more water if necessary, 60 ml (¼ cup) at a time.

6. Get ready to serve: Stir in the spinach, mushrooms and remaining butter, then cook for 2 mins or until the spinach wilts and the rice is al dente. Season with salt. Divide the risotto among bowls and scatter with the green spring onion and sesame seeds to serve.

Images and text from Step by Step with Marley Spoon by Olivia Andrews, photography by Phu Tang. Murdoch Books RRP $39.99

Don't miss Step By Step With Marley Spoon