Menu

Assorted mushroom risotto

Prep 10 min – Cook 30 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

This recipe makes a quick and easy creamy risotto without the dairy. We love the assorted mushrooms as it gives a more wholesome taste. We use the absorption method to cook the rice which is less work and frees you from the stove. If you are making your stock add more time for the cooking process. 

Ingredients

  • 4 cups vegetable stock (homemade or packaged)
  • 12 strands saffron – soaked in 4 tablespoons of hot water
  • 1 large onion – peeled, rinsed, halved, diced
  • 1 garlic – peeled, rinsed, crushed
  • 100g / 3.5oz shiitake mushrooms – rinsed, dried, sliced
  • 150g / 5oz oyster mushrooms – rinsed, dried, sliced
  • 175g / 6oz portobello mushrooms – rinsed, dried, sliced
  • 1/4 cup parsley – washed, drained, sliced finely
  • 2 cups arborio rice
  • 1 cup white wine
  • 4 tablespoons olive oil for rice mixture
  • 4 tablespoons olive oil for mushrooms

Check All / Uncheck All

Directions

  1. If making homemade stock prepare vegetable stock. 
  2. Soak the saffron in hot water.
  3. Prepare the vegetables.
  4. Add olive oil in a large pot on medium heat.
  5. Add onion and garlic cook for 5 minutes stirring frequently.
  6. Add rice and saffron mix well.
  7. Add white wine cook 1 minute.
  8. Add vegetable stock, mix well and raise heat to high to boil.
  9. Once boiling adjust heat to low and cover for 25 minutes.  Stir occasionally.
  10. In the last 5 minutes of rice cooking check to see if mixture is dry. If so add a 1/4 cup of water or adjust accordingly.  Place oil to a separate frying pan on medium heat.
  11. Add mushrooms and saute for 5 minutes, stir frequently. Set aside.
  12. Also check the rice to see if mixture is dry (it should not stick on base or clump). If so add a 1/4 cup of water or adjust accordingly mix well.
  13. Let cooked rice stand off heat covered for a further 2 minutes.
  14. In the rice mix in the parsley and place half of rice into the serving dish.
  15. Layer half the mushrooms on the rice. 
  16. Add the rest of the rice and layer last of the mushrooms.  Serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

French puy lentil soup

A hearty soup really great on those cold winter days and even tastes great cool for the warmer months. Enjoy with crusty bread of your choice. The recipe makes a thick soup, so if you prefer…

Quinoa & spice filled capsicums

Adding spice to a dish gives a burst of flavour. Quinoa can be plain yet with the mixture of spices, herbs and vegetables it is dressed up and tasty. The spices hint at a Middle Eastern flavour and aroma…

Simple mozzarella lasagne

Simple flavours combine to make a mouthwatering dish. The smell of this lasagne cooking in the oven wafts through your home and makes everyone hungry. Use good quality produce and make…

Dutch cream potato salad

Dutch Cream potatoes are waxy potatoes. They have a higher content of moisture and less starch which allows them to hold their shape better, so are perfect for potato salads…

Roasted pumpkin, capsicum & tomato soup

The roasted vegetables combine with the homemade vegetable stock to make a very simple yet tasty soup …