Trouvez-nous chez Monoprix!

Your Bag

Products
Quantity
Price

Your shopping bag is empty

Discover Products
Subtotal
€0,00

Mushroom Risotto

serves
Serves 4
time
40 mins
level
Beginner
You can’t beat a classic. Warming, rich and earthy, this mushroom risotto is a seriously comforting dish for a cosy night in.

Mushroom Risotto

serves
Serves 4
time
40 mins
level
Beginner
You can’t beat a classic. Warming, rich and earthy, this mushroom risotto is a seriously comforting dish for a cosy night in.

Ingrédients

  • 1 x 30g pack Merchant Gourmet Dried Porcini Mushrooms
  • 50g plant-based butter
  • 1 onion
  • 2 garlic cloves
  • 1 large pack chestnut mushrooms
  • A few sprigs of fresh thyme, leaves picked off 
  • 300g risotto rice
  • 100ml white wine
  • 500ml vegetable stock
  • Vegan parmesan
  • Fresh parsley

Méthode

  1. Boil water and pour over Dried Porcini Mushrooms just enough to cover, leave to soak
  2. In a wide saucepan, melt 50g of plant-based butter.
  3. Fry chopped onions with a pinch of salt until softening then add crushed garlic and sliced mushrooms. Cook until golden brown.
  4. Drain the soaked Porcini Mushrooms, keeping the soaking liquid, and add to the pan along with the thyme leaves and risotto rice.
  5. Mix well and cook for a few minutes then add white wine and reduce by half.
  6. Add the mushroom soaking liquid to the vegetable stock, being careful to leave any sediment behind then add a ladle at a time to the risotto, cooking each addition until absorbed.
  7. Season to taste and check the rice is cooked and creamy, if still too al dente, add more vegetable stock.
  8. Top with a vegan parmesan alternative if desired and a good sprinkling of freshly chopped parsley.

Good to know!

Serve with a fresh, lemony salad or wilted greens.

Leave a comment

Please note, comments must be approved before they are published.

More tasty recipes