400g Risotto Rice
900ml Good quality Vegetable Stock
250g (shiitake) [sliced] MushroomsI like to use shiitake mushrooms!
1 large white [finely chopped] Onions
2 large cloves of [chopped] Garlic
Super Simple Mushroom Risotto
This Super Simple Mushroom Risotto is one of my all-time winter favourites. Why? Well, it’s simple to make, allows you to get creative once you know how to make a risotto and adaptable for different diets, so those who don’t like meals without meat, simple add chicken to this recipe. Done!
This recipe is perfect for those mid-week hearty and filling dinners, which can also be appreciated the next day for lunch.
Top 3 Mushroom Facts
- Mushrooms are comprised of 85-95 % water.
- They are more closely related in DNA to humans than to plants.
- Buy a pack shiitake mushrooms, slice them and leave in the sun for 8 hours to increase the vitamin D content by as much as 4,600x!
1. Heat the olive oil in a large pan and cook the onions over a medium-high heat for a few seconds. Then, add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown nor sticking to the bottom.
2. Throw in the garlic, seasoning and mushrooms, stir and then pour in about half the hot stock and stir well. Lid on and cook over a medium heat for 20-25 minutes, stirring often (3-4 minutes) and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.
3. Check that the rice is soft. If it needs cooking for longer, add a little more hot water. Once you are happy it the taste, plate it up and serve.
(optional - for non-vegetarians, add parmesan shavings over the top)
BIFF, BOSH, SIMPLE NOSH!