Nothing warms your belly quite like a mushroom risotto. What I love about risotto is that the whole family can enjoy it as it’s naturally gluten-free. This easy mushroom risotto recipe doesn’t take much time to prepare, but you can’t leave it on the stove-top and walk away as it requires constant stirring.
Easy Mushroom Risotto
1 1/2 cups Superfino Arborio rice
900ml (store-bought carton) of no-salt added chicken stock
(Note: I’ve used a chicken bouillon mixed with boiling water when I don’t have stock on hand)
6 large Portobello mushrooms – or a dozen cremini mushrooms, chopped
1 white onion, chopped
3/4 skim milk (I use almond or cashew milk too)
1/2 cup shredded Parmigiano-Reggiano
2 tbsp extra-virgin olive oil or butter
1 tsp each salt and black pepper
1/4 chopped Italian parsley
In a large pot, add 1 tbsp of olive oil or butter. Once heated for a minute, add risotto and fry for 1-2 minutes. Add chicken stock, stirring.
In separate pan, fry onions and mushrooms in 1 tbsp olive oil until soft. Add milk, cooking on low heat.
Keep stirring risotto while cooking so it doesn’t stick. Once liquid is almost gone, add mushroom mix to risotto. Keep stirring. Add salt, pepper and parmesan cheese. Simmer and stir until ready, adding parsley near very end.