Mushroom Risotto with Garlic Crostini

This recipe I like to do a lot because it is really easy and cheap to make. This time, I thought I would make Garlic Crostini to go with it and I was very happy with how it turned out. The added plus side for us was that we have been growing herbs and vegetables in our garden so the Garlic in this recipe was Free.

I changed a couple of things in this recipe and also added Garlic Crostini to go on the side.


250g Arborio Rice (£1.10 500g) 55p
200g Mushrooms, sliced (85p 400g) 43p
1 Onion 100g, chopped (70p 1kg) 7p
1 Garlic Clove, crushed (Free from our Garden) (30p for 1 bulb, roughly 10 cloves) 3p
1 Vegetable Stock Cube (30p for 10) 3p
900ml Boiling Water (Free)
75g Peas (£1.10 1.2kg) 7p
1 Tbsp Oil (£1 1L) 2p

Total: £1.20 (30p per person) approximately

Garlic Crostini:
1 Tbsp Oil (£1 1L) 2p
1 Tbsp Balsamic Vinegar (£1.20 250ml) 7p
2 Garlic Cloves, crushed (Free from our Garden) (30p for 1 bulb, roughly 10 cloves) 6p
2 Ciabatta Rolls, sliced 50p
Meal Total: £1.85 (46p per person) approximately 
*Prices from Sainsbury’s


1. Preheat the oven to 200°C. Heat 1 tbsp oil in a frying pan/saucepan and cook the onion over a medium/high heat for 1 minute until soft. Add the rice and cook over a low heat for about 1 minute, stirring continuously until the rice looks glossy.

2. Add the mushrooms and garlic, then pour in half the boiling stock and stir well. Cook over a medium heat for about 20 minutes, stirring often and gradually adding the remaining stock a little at a time until the rice has absorbed all the liquid.

3. Meanwhile, slice the ciabatta into a total of 8-10 slices and place on a baking tray.

4. Mix the oil, balsamic vinegar and crushed garlic in a small bowl then brush the mixture over the ciabatta slices, both sides. Place in the oven for 10 minutes.

5. When the rice is tender and has a creamy texture, add the peas and stir gently for 2 minutes.

6. Add pepper and serve along with the Garlic Crostini.

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