Easy Mushroom Risotto with No Dairy
Ingredients
- 600g mushrooms, chopped (I used half chestnut and half white)
- 2 cups arborio rice
- 2 cloves garlic, grated
- 1 mushroom stock cube
- 3 tbsp extra virgin olive oil
- 1/3 cup chopped parsley
- 1 tbsp fresh thyme
- Vegetable stock, kept warm
- 1 teaspoon salt
- Freshly ground pepper
- Optional extra: grated Parmesan
Preparation
Heat the oil in a large pan and add the mushrooms. Cook them for about 15 minutes till they reabsorb most of the water they release.
Add the mushroom stock cube and dissolve into the mushrooms.
Add the rice and mix well.
Start adding the vegetable stock one cup at a time and make sure you stir continually.
When the stock has been fully absorbed, add the next cup of stock.
After you’ve added 3 or 4 cups of stock, add the herbs and stir into the rice.
Keep adding stock till the rice is fully cooked but still al dente. I used five cups of stock.
Season and serve immediately.
