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Mushroom Risotto

Mushroom Risotto | Recipe

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Mushroom Risotto | Recipe

Name: Mushroom Risotto
Cook time: 45 min
Yield: 4 Personen
Ingredients: 2 tsp JS Rice Allrounder; 350 g cherry tomatoes; 2 tbsp olive oil; 500 g mushrooms, mixed; 800 ml vegetable stock; 1 red onion; 400 g risotto rice; 1 tbsp soy sauce; 1 tbsp balsamic vinegar; 2 tbsp butter; 100 g Parmesan, grated

Nils – Head Chef

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0 % of 100

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Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

JS Rice Allrounder
350 g

cherry tomatoes
2 tbsp

olive oil
500 g

mushrooms, mixed
800 ml

vegetable stock
1

red onion
400 g

risotto rice
1 tbsp

soy sauce
1 tbsp

balsamic vinegar
2 tbsp

butter
100 g

Parmesan, grated

Method

Preheat the oven to fan 140°C.

Wash and halve the tomatoes and mix them with 1 tbsp olive oil and a pinch of salt in a bowl. Place them on a baking tray lined with baking paper and bake for 15 minutes.

Wipe the mushrooms clean and cut off the ends of the stems. Put the ends in a saucepan with the vegetable stock and bring to the boil.

Cut the mushrooms into bite-sized pieces. Peel and halve the onion, then finely dice. Heat 1 tbsp olive oil in a large saucepan and fry the onion and mushrooms for about 5 minutes. Remove half of the mushrooms from the pan and set aside.

In the meantime, put the rice in a sieve and rinse with cold water. Add the rice to the saucepan with the mushrooms and onions and fry for about 1 minute. Deglaze with the soy sauce and balsamic vinegar.

Add about a quarter of the warm stock (without the mushroom trimmings) to the rice and stir while simmering over a low heat. When the liquid has been absorbed, add the same amount of stock again.

Once all the stock has been added, stir in the butter and Parmesan and season with the Rice Allrounder.

Serve the risotto with the baked tomatoes and the remaining crispy mushrooms.

Tip: Replace the Parmesan with nutritional yeast for a vegetarian option.

Nutritional information: (Per person)

Calories
628 kcal

Carbohydrates
83 g

Protein
22 g

Fat
23 g

Method

Preheat the oven to fan 140°C.

Wash and halve the tomatoes and mix them with 1 tbsp olive oil and a pinch of salt in a bowl. Place them on a baking tray lined with baking paper and bake for 15 minutes.

Wipe the mushrooms clean and cut off the ends of the stems. Put the ends in a saucepan with the vegetable stock and bring to the boil.

Add about a quarter of the warm stock (without the mushroom trimmings) to the rice and stir while simmering over a low heat. When the liquid has been absorbed, add the same amount of stock again.

Once all the stock has been added, stir in the butter and Parmesan and season with the Rice Allrounder.

Serve the risotto with the baked tomatoes and the remaining crispy mushrooms.

Tip: Replace the Parmesan with nutritional yeast for a vegetarian option.

Nutritional information: (Per person)

Calories
628 kcal

Carbohydrates
83 g

Protein
22 g

Fat
23 g

Mushroom risotto

A quintessential autumn dish, mushroom risotto hits the spot as the weather gets colder and the nights draw in. Our mushroom risotto has a rich umami flavour thanks to the browned mushrooms, a hefty dose of Parm and a good sprinkling of our Rice Allrounder – a fantastic addition to your spice rack. Top your mushroom risotto with roast cherry tomatoes for a pop of colour and a burst of freshness with every bite.

More mushroom recipes

Check out our mushroom recipe collection for more mushroom recipe ideas. A creamy mushroom soup is a great choice for easy autumn lunches, and our vegan stroganoff has proven extremely popular with our community! What’s your favourite mushroom recipe?

Ingredients

Persons