300gSwiss brown mushrooms(also called cremini mushrooms)
1vegetable stock cube
600gwater
10gplant based butter
2tspfresh thyme
1tsplemon zest
Instructions
Rehydrate Porcini Mushrooms
Add the porcini mushrooms and 600g of water into a bowl and let the mushrooms soak for about 5 minutes until they're rehydrated.
Squeeze some of the liquid out of the porcini mushrooms before adding them into the risotto (later in the recipe). Keep the liquid as some is used in the risotto.
Risotto
Thinly mince the brown onion and cut the Swiss brown mushrooms into quarters.
Add 1 tbsp olive oil and the minced brown onion into a large pot. Let caramelise for about 5 minutes, stirring occasionally.
Use a splash of the white wine to deglaze the onions if needed.
Now add the arborio rice to the pot and toast it for about 2 minutes before deglazing the pot with the leftover white wine.
Add the Swiss brown mushrooms, thyme and rehydrated (and squeezed) porcini mushrooms and a vegetable stock cube alongside 300g of the porcini liquid and 300g water.
Stir the risotto regularly to ensure nothing sticks to the bottom of the pot.
After 10 minutes of cooking, add another 300g water. Cook the risotto for another 15-20 minutes until al dente.
Once al dente, cover the pot with a lid and let the risotto steam for 2-3 minutes before stirring through 10g of plant based butter.
Serve the risotto with a sprinkle of fresh thyme, lemon zest and black pepper.
Keyword arborio rice, mushrooms, porcini, thyme, white wine
Nutrition Facts
Mushroom Risotto
Amount Per Serving (490 g)
Calories 196Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 1.6g10%
Trans Fat 0g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 3.4g
Cholesterol 0mg0%
Sodium 214.2mg9%
Potassium 314mg9%
Carbohydrates 25.5g9%
Fiber 3.1g13%
Sugar 3.3g4%
Protein 7.2g14%
Vitamin A 21IU0%
Vitamin C 5mg6%
Calcium 29.4mg3%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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