This creamy mushroom risotto is made with organic arborio rice, dried mushrooms, onion and aromatic thyme.
Mushroom risotto
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Italian
This creamy risotto is made with organic arborio rice, dried mushrooms, onion and thyme. The secret is adding the ingredients slowly one by one and constant stirring. Ready in 30 minutes!
Ingredients
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Organic arborio rice 200g
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Dried mushrooms (soaked) 50g
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1 large onion
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white wine 1 cup
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sea salt for taste
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black pepper for taste
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fresh or dried thyme
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plant based butter 1 tbsp o
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nutritional yeast 2 tbsp
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extra virgin olive oil
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low salt vegetable stock 1 litre
Directions
In a small bowl, soak the dried mushroom in hot water. Set aside for 30 min.
In a large flat pot, heat up bit of olive oil.
Add thinly chopped onion. Stir, saute for a few minutes.
Add soaked dried mushrooms with a little bit of brew (from the mushrooms) and let it all cook with the onion for a few minutes.
Add arborio rice and roast it with onion and mushrooms for a few minutes until it soaks the oil. Stir all the time.
Add wine, stir and cook until it evaporates. Reduce the heat.
Add 1 cup of vegetable stock. Stir and cook until the liquid evaporates. (low heat)
Add another cup of veggie stock. Stir and cook until the liquid evaporates. Repeat until the stock finishes (always stirring!).
If the rice is still hard, you can add a bit of boiled hot water. Risotto is ready when it’s creamy (not liquid) and the rice is cooked.
Add salt, black pepper and 1 tbsp of butter for taste. Stir. Add fresh or dried thyme and stir again.
Sprinkle with some nutritional yeast on top. Serve topped if fresh thyme.
