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Your email address will not be published.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 *

Lamb fillet salad

A quick and easy meal starts by tenderising the lamb fillets in lemon marinade and lightly cooking. Tossed with fresh vegetables and feta cheese. Finally, drizzled with a refreshing…

Gnocchi with simple sauce

Homemade gnocchi is not as hard as you might think with this simple and tasty recipe. It may look a bit daunting yet all it takes is a bit of time and patience. By following the step by step instructions and photos…

Simple jerusalem artichoke with leek soup

A great winter warmer and comforter Jerusalem artichokes are the tuber of the plant resembling ginger root and is native to eastern North America. The Native Americans used it as a food source…

Easy carrot fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is extra virgin olive oil. After cooking place fritters on absorbent paper to absorb oil…

Rocket, walnut & pear with a honey balsamic dressing

Easy, tasty and crunchy is this lovely fresh rocket salad. We love the combination of the honey in the dressing which tones down the bitterness of the rocket…