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Easy One Pot Mushroom Risotto

by The Happy Pear

 

A quick and easy take on a traditional risotto, and in our opinion it’s even tastier and also dairy free! So get stuck in and do have a second bowl.

Preparation time
10 Minutes
 
Cooking time
30 Minutes
 

Ingredients

Serves 4

  • 1 litre vegetable stock
  • 1 tbsp olive oil
  • 250g shiitake mushrooms (or whatever mushrooms are available), roughly chopped
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 250g Arborio rice
  • 4 tbsp white wine (or more veg stock)
  • salt and pepper
  • ½ lemon, juice only
  • a few sprigs of fresh thyme, to garnish
  • 2 tbsp toasted cashew nuts, to garnish
  • pinch of chilli flakes, to garnish (optional)

Directions

1. Put the stock in a small saucepan set on a high heat. Once it’s simmering, reduce the heat to low to keep it warm.

2. Heat the oil in a large saucepan set on a high heat. Add the mushrooms, onion and garlic and cook for 3 minutes, stirring regularly. Add the rice and cook for 1 minute, stirring to coat it in the oil. Add the wine and cook for 1 minute, until it has all been absorbed into the rice.

3. Using a small ladle, add about 120ml of the veg stock at a time. Reduce the heat to medium and stir the risotto almost constantly, giving it little breaks to come back to a gentle simmer. You want it to be cooking, not boiling.

4. Continue to add the vegetable stock a little bit at a time, stirring until it has all been absorbed before you add the next ladleful. Cook until the rice is al dente (cooked through but still has a slight bite). This whole process should take 15 to 20 minutes. Remove from the heat, taste and season with salt and pepper and a squeeze of lemon juice.

5. Ladle the risotto into warm bowls. Garnish with the thyme leaves and toasted cashews and a pinch of chilli flakes if you like a bit of heat.

 
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