Mushroom Risotto
Mushroom Risotto | Recipe
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Mushroom Risotto | Recipe

Just Spices Just Spices
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 2 tsp
    Rice Allrounder
     Spice up simple rice! £2.39 £47.80/kg incl. 0% tax, excl. shipping
    Discover more products
    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
1
Preheat the oven to fan 140°C.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Once all the stock has been added, stir in the butter and Parmesan and season with the Rice Allrounder.
8
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
1
Preheat the oven to fan 140°C.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Once all the stock has been added, stir in the butter and Parmesan and season with the Rice Allrounder.
8
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
  • 2 tsp
    Rice Allrounder
     Spice up simple rice! £2.39 £47.80/kg incl. 0% tax, excl. shipping
    Discover more products
    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

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