I love a risotto, there is something quite comforting about it and a mushroom risotto is one I make often. It’s easy to customise as well, adding in some chicken or bacon if you wish or some extra greens you have left in your fridge, for instance this time I’ve made it with spinach as well.
I know a lot of risotto recipes will tell you to add wine, this is completely up to you if you want to add a splash of white wine. I personally don’t because I don’t drink alcohol and I don’t feel I’m taking away from the taste of the risotto.
Another great thing about mushroom risotto is that it’s more or less naturally gluten free which is always nice to not have to think about substitutions.
Mushroom Risotto Recipe…
- A handful of fresh mushrooms, roughly cut in similar-sized pieces (I like portobello, shiitake or crimini mushrooms)
- 50g of unsalted butter
- 1/2 red onion, chopped
- 1 garlic clove, diced
- Around 250g of Arborio risotto rice
- 500ml of gluten free vegetable stock, plus more if needed
- Handful of baby spinach
- Around a tbsp of parsley, roughly chopped
- Around a tbsp of coriander, roughly chopped
- 50g of dairy free cheese (Parmesan or I actually used DF mozzarella this time), grated
- truffle oil (optional)
- Use 25g of the butter to fry the mushrooms in a saucepan until light brown in colour. Add the onion and garlic and cook until soft for a further 30 seconds.
- Stir in the rice (watch it doesn’t stick) then add the stock a little at a time, stirring it in each time. Keep adding until it is all absorbed and creamy and the rice is cooked. Add more water if the rice is still slightly undercooked.
- Just when it looks about ready add the spinach, parsley and coriander letting it wilt in, then add the remainder of the butter and if you have it a few drops of truffle oil for a bit of extra flavour.
- Finally add your dairy free cheese and mix it all together.