Easy Mushroom Risotto
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 onion
- 4 cloves garlic
- 3 sticks of celery
- 400g risotto rice
- 1 mushroom stock cube
- 17 oz mixed mushrooms
- 15g dried porcini mushrooms
- 4 oz spinach
- 1 lemon
- 2 tablespoons nutritional yeast
- drizzle of olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Finely dice the onion, garlic and celery.
Step 2
Place them into a large saucepan with a drizzle of olive oil and lots of salt and pepper. Let them sauté, until soft, for 5-10 minutes, stirring occasionally.
Step 3
Boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).
Step 4
Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
Step 5
Keep stirring the rice as it cooks, adding more stock gradually.
Step 6
Finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté.
Step 7
10 minutes or so before the rice is cooked, add the sliced mushrooms.
Step 8
Then cut the other half of the mushrooms into big chunks (I normally half or quarter them) and sauté.
Step 9
Stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.
Step 10
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