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Your email address will not be published.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 *

Chicken thigh fillets with zucchini filling

A delicate looking dish with the added moisture of the zucchini filling is quick and easy to prepare. Just a little care is needed when rolling the fillets to keep the filling secured…

Strawberries on sponge fingers

The sponge fingers are store bought allowing quick and easy preparation of this dessert. We don’t add any sugar as we find the natural sweetness of the strawberries and the biscuits are sufficient…

Totally vegetable lasagne

Want to have a totally vegetable lasagne experience? Well this has a few components that will deliver a very light tasting lasagne. Zucchini ribbons form your sheets and lightly…

Steamed balsamic green beans

The humble green bean is lightly flavoured with this simple dressing. Steaming for 7 minutes or so allows for the bean to still maintain its crispiness. A simple way to put a bit of green on your plate…

Veggie spaghetti puttanesca

A simple pasta dish that made its way on the scene around the mid 20th Century and usually includes anchovies. Our recipe centres around vegetables and herbs that make a quick and tasty meal…