It’s so easy to fall into a habit of eating the same meals each week, so I’ve been making it a priority of mine to make a new savoury recipe each week and share it with you. Today, we have mushroom risotto. Some might think they’re wet and mushy, but I for one love mushrooms! This is such a simple option for dinner, but definitely doesn’t lack in flavour. If you’re not yet convinced, give it a try and let me know what you think. Find me on Instagram, by following @oliviafurner.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped or 2 tsp Very Lazy garlic
- 250g chestnut mushrooms, sliced
- 350g risotto rice
- 100ml apple cider vinegar
- 2x vegetable stock cubes + 2 litres boiling water
- Large handful fresh parsley, chopped
- 2 tbsp butter (I use Pure vegan butter)
- Salt & pepper, to taste
- Soak the mushrooms in enough boiling water to cover them for 10 minutes, then drain well.
- Heat the oil in a large saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened.
- Add the mushrooms and fry for a further 2-3 minutes, until browned.
- Stir in the rice and coat in the oil. Pour in the cider vinegar and simmer, stirring, until the liquid has been absorbed.
- Add 1/4 of the stock at a time, ensuring the rice has absorbed all the liquid before adding more liquid. If the rice isn’t soft enough, add some more boiling water.
- Finish by adding the parsley, butter, salt and pepper.