Questo cremoso risotto ai funghi è preparato con riso arborio biologico, funghi secchi, cipolla e timo aromatico.
Mushroom risotto
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Italian
Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
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!
Swap the "tacky" instant packets for our Mushroom Risotto—a celebration of the clean-label pantry. By using whole mushrooms and authentic risotto rice (arborio) you avoid the industrial thickeners and hidden salts found in processed ready-meals, keeping your dinner strictly Non-UPF. This recipe is a masterclass in nutritional density, providing the complex carbohydrates and minerals needed to support gut health and sustained energy.
It’s an honest, gourmet meal that proves patience and high-integrity ingredients are all you need for a restaurant-quality result at home.
Author:
Agi
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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organic cracked 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.
