Creamy Mushroom & Beef Broth Risotto

A rich, comforting risotto with deep savoury flavour, showing just how versatile a good-quality broth can be.

Ingredients (serves 2)

• 324g Eversfield Organic Beef Borough Broth

• 150g risotto rice (such as arborio)

• 1 tbsp organic butter or olive oil

• 1 small onion or shallot, finely chopped

• 150g mushrooms, sliced (chestnut or button work well)

• 1 clove garlic, crushed

• 50ml white wine (optional)

• A small knob of butter, to finish

• Freshly grated Parmesan (optional)

• Fresh thyme or parsley

• Sea salt and black pepper, to taste

Method

1. Warm the Beef Borough Broth gently in a saucepan and keep it on a low heat.

2. In a separate pan, heat the butter or olive oil. Add the onion and cook gently for 5 minutes until soft.

3. Add the mushrooms and cook until lightly golden and softened.

4. Stir in the garlic and rice, coating the grains in the oil and vegetables.

5. Pour in the white wine (if using) and allow it to simmer until mostly absorbed.

6. Add the warm broth a ladle at a time, stirring gently and allowing each addition to be absorbed before adding more.

7. Continue until the rice is tender but still has a slight bite (around 18–20 minutes).

8. Stir in a final knob of butter, season to taste, and finish with herbs and Parmesan if using.

Why we love it: Cooking risotto with organic beef broth adds incredible depth of flavour while naturally boosting the nutritional value of a classic comfort dish.