Mushroom Risotto
About the recipe
This hearty vegetarian risotto features a rich mix of mushrooms, flat, button, shiitake, and oyster, folded into creamy arborio rice cooked slowly with salt-reduced vegetable stock.
Finished with parmesan and a touch of pepper, it’s a warm, satisfying dish perfect for cool evenings.
Serve with a crisp salad and crusty bread for a complete, comforting meal.
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 200 grams Flat mushrooms, thickly sliced
- 125 grams Button mushrooms, halved
- 200 grams Shiitake mushrooms
- 200 grams Oyster mushrooms
- Grains, Pasta & Legumes
- 2 cup Arborio rice
- Oils, Sauces & Condiments
- 1 litre Vegetable stock, salt reduced
- 1 pieces Black pepper, to taste
- Dairy & Alternatives
- 4 tbsp Parmesan cheese, grated
Method
Step 1
Melt 1 tbsp margarine in a frying pan. Add flat, button, shiitake and oyster mushrooms and cook over medium heat. Stir constantly for 4–5 minutes or until mushrooms are soft. Remove pan from heat and set aside.
Step 2
Boil the vegetable stock.
Step 3
Melt remaining margarine in a clean frying pan. Add rice and cook over a medium heat, stirring constantly for 2 minutes.
Step 4
Pour in 1 cup hot stock, cook over medium heat stirring constantly until stock is absorbed. Continue in this way until all stock is used and rice is just tender.
Step 5
Stir mushroom mixture, parmesan cheese and pepper into rice mixture. Cook for another 2 minutes, then serve.
Tried it?
Share your review!
You Might Also Like
Still there?
You are being timed-out due to inactivity. Please choose to stay signed in or logout.
Otherwise, you will be logout automatically.
Still there?
You have been logged out because of inactivity.
Review Mushroom Risotto.