Wild Mushroom Risotto
This dish takes a little longer to prepare but it’s worth the effort! I like to use it as a mindfulness exercise – challenge yourself to be present as you chop the onion and mushrooms, and as you stir the rice and stock. Your family or guests will feel the love you’ve put into preparing this delicious meal, trust me! Mushrooms are incredibly nutritious and are a wonderful source of nutrients for vegans and vegetarians in particular. You can substitute the mushrooms depending on what’s available and also for variety. Each mushroom provides it’s own unique flavour so don’t be afraid to experiment!
GFO / DFO / NF
Prep Time: 40 Minutes
Serves: 4
Ingredients
- 2 tablespoons olive oil or ghee
- 500g mixed mushrooms (oyster, Portobello, shitake) cleaned, trimmed, and chopped
- 1 cup Arborio rice
- 1 teaspoon freshly chopped rosemary
- 1 brown onion diced
- 2 garlic cloves minced
- ½ cup white wine (optional)
- 1 tbsp good quality butter or ghee
- 1 cube vegetable or chicken stock (gluten free option) mixed with 1L boiling water
- Parmesan cheese for garnish (optional)
- Finely chopped chives for garnish
Instructions
Heat 1 tablespoon olive oil in a large saucepan. Saute the mushrooms over medium-high heat until nicely browned and their liquid has been released (approx. 5 mins). Add the rosemary and cook another minute, then remove from heat and place in a bowl.
Add the remaining olive oil to the pan and saute the onion until soft, about 5 minutes. Add the garlic and cook until fragrant. Stir in the rice and toast until for about 2 minutes. Add the wine (optional) and 1 cup of stock liquid then cook until absorbed. Continue adding 1 cup of the stock to the pan, stirring until absorbed. Once all the stock has been added bring to a simmer, then turn the heat down to medium low. Stir in the reserved mushrooms and butter.
Taste for seasoning. Garnish with freshly grated Parmesan and chives, and enjoy!
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