Porcini Mushroom Risotto
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 200g risotto rice
- 1 onion
- 2 cloves garlic
- 1.5 oz dried porcini mushrooms
- 1 tablespoon brown rice miso paste
- 13.5 fl oz oat milk
- 1 tablespoon nutritional yeast
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 250ml boiling water
- 2 tablespoons olive oil
- pinch of sea salt
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Preparation
Step 1
Soak the dried mushrooms in boiling water for however long it states on pack, as these times differ.
Step 2
Place a pan over a medium heat and add some olive oil. Once warm, add the onions, garlic and a pinch of salt. Cook for 5-10 minutes until soft.
Step 3
Add the mushrooms without their water and sauté for 3-4 minutes, before adding in the rosemary, thyme, miso paste and rice - cook for another 5 minutes.
Step 4
Add the mushroom water, nutritional yeast (if using) and almond milk, bring to the boil, before reducing the temperature and leaving to simmer for 45-50 minutes until thick and creamy, adding a dash of water as needed.
Step 5
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