Mushroom Risotto Recipe
Rooted in a rich and varied tradition of creativity, I find the art of Risotto making, endlessly fascinating.
We welcome September with this impressive dish with an addition of mushrooms. Nutritious and rich in flavour, the mushrooms make every recipe an ideal ingredient.
A good risotto is a creamy Italian dish, can be made with few ingredients and can be transformed into a heavenly dish with a few more veggies.
It is one of the main four cooking methods (Steaming, Boiling, Pilaf and Risotto) and it’s little tricky to cook it.
Firstly we Saute the Mushrooms and put them aside. Make sure you cover them to keep them hot.
On the photo below, rice starts to change form and gets a thick texture. Stir until it starts to “pop” up, looks thicker and can be grasped by the hand. As you will see in the following picture below, the rice starts and changes form. After 15 minutes starts to coagulates.
Add the Mushrooms and cook for 5 additional minutes and then add 1 spoon of nutritional yeast.
Serve immediately and sprinkle with black pepper and more nutritional yeast. For the Vegetarians, you can substitute the nutritional yeast with parmesan cheese.
Do you want to try another version of risotto? The Risotto with beetroots and dill is a great alternative!
Tip: Make sure to use the suitable Rice Selects Rice Risotto, 32 oz for the best risotto.
**Disclosure: Some of the links in this post are affiliate links. There are all products I love and recommend only and they are without any additional cost to you. 🙂 Thank you for your support!
A delicious and Nutritious dish
- 1 cup risotto
- 1/2 cup onions chopped
- 3 cloves garlic
- 2 Tbsp olive oil
- 4 cups vegetable broth
- 3 cups water
- 1/2 cup mix of vinegar (2Tbsp) + vegetable broth
- 1 cup mushrooms
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp coriander
- 3 Tbsp lime juice
Slice the mushrooms, heat a pan and add the oil, salt, and pepper over low heat. Add the mushrooms and squeeze the lime. Sauté until soft and all the mushrooms release their juices. Ready!
Heat the broth and mix with water. Put on low heat and keep it beside the risotto pan, so it keeps hot.
Add oil in a large, heavy-bottomed pan over medium-low heat.
Add the onions and the mixture of spices and allow to soften, but be careful not to burn. Then add the garlic, stir very little and add the rice. Mix until you see the rice clicking, become translucent, 3-4 minutes. Add the 1/2 cup of vinegar and broth mixture and stir until it evaporates. Increase the temperature and add the broth with a big spoon and then stir up the liquid until it evaporates completely.
Once evaporated, add two tablespoons of broth and repeat the process until you see the rice with a creamy texture. (Test after 15 minutes for doneness).
Then add the mushrooms and 1 Tbsp of nutritional yeast and mix. Remove from heat, serve and sprinkle more nutritional yeast and black pepper.
The Calories are per serving.