Mushroom Risotto
This recipe is part of my “I only have 20min to make dinner and I’m starving“ arsenal. We’be been cooking it so many times over the last couple of years. It has only a couple of ingredients, it’s super fast and absolutely delicious.
It is not the traditional recipe as the water is not added step by step when boiling the rice. You can totally do that is you have a bit more time. If you only have 20min to make dinner, you can skip this step and boil the arborio rice according to the instructions on the package.
I’ve tried this recipe with wholemeal, wild and arborio rice. The arborio rice is easiest one to cook, while the wholegrain and wild rice will take 20min extra boiling time. Feel free to make your selection according to how much time you have. Lately, I’ve been going for arborio rice when preparing this dish. It’s something comforting about white rice, isn’t it?
There are a couple of ingredients mentioned below if you would like to bulk up the risotto a bit more.
Let me know if you try it and what do you think!
With gratitude,
D
Mushroom Risotto
Instructions:
Boil the rice with the water and the Swiss bouillon according to the instructions on the package.
Place a pan on medium-high heat with one tablespoon of olive oil. Add the chopped mushrooms and the tyhme. Sautee the mushrooms until tender and turning brown. Once cooked, set them aside.
Return to medium-heat the same pan and add one tablespoon of olive oil. Add the chopped leek. Sautee it until tender and brown. Once cooked, set it aside.
After the rice is cooked, mix it with the mushrooms and leek. Add any beans (if using) and season it with salt and pepper. Make sure to taste the risotto before adding extra salt. Garnish with fresh parsley and serve it next to chopped .
Ingredients:
200gr arborio or wholegrain rice
500gr chestnut or Portobello mushrooms, chopped
1 big leek, chopped
2 tablespoons olive oil
4 cups of water
1 tablespoon Swiss bouillon
1 teaspoon salt
salt & pepper to taste
fresh parsley and cherry tomatoes to garnish
1 teaspoon thyme
optional: peas, chickpeas, kidney beans etc