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Your email address will not be published.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 *

Pizza with oven roasted vegetables, rocket & easy pesto

This pizza is dairy free and is a nice change from cheese alternatives. Without cheese on a pizza you really taste the topping …

Spinach & potato rice bake

A simple rice meal that gets a lift with a combination of humble vegetables and two cheese combinations. Topping the bake is a mixture of butter and oil which gives it a,,,

Lentil and vegetable soup

If you use packaged stock this recipe is quick and easy. It is not exactly quick but still easy if you make the stock. We prefer the flavour of homemade stock but if you are short on time substitute with…

Rocket & baby spinach pesto salad

Lots of green power food with this salad. Mixing the baby spinach with the rocket neutralises the taste of rocket. Pesto and kalamata olives add an extra edge to the dish…

Gourmet frittata with cherry tomatoes & goat cheese

Frittata with goat cheese adds a tang that makes it more flavoursome and definitely more interesting. Depending on the type of goat’s cheese you use the taste will vary …