If you love risottos, then you’re going to love our deliciously creamy, nutty mushroom risotto that’s bursting full of flavour! Great for a filling meal on a cold evening.
Preparation time: 10 minutes
Cook time: 40 minutes
Ingredients: 30g Porcini mushrooms dried, 20g walnuts, 20g pecans, 25g butter, 200g chestnut mushrooms, 200g portobello mushrooms, 1 clove of garlic, 2 sprigs of rosemary, 1 tbsp olive oil, 350g risotto rice, 250ml white wine, 700ml vegetable stock, salt and pepper to taste, 125g cheddar cheese and vegetarian parmesan cheese to garnish, optional.
Place your porcini mushrooms in a heat-proof jug or dish and cover them with boiling water and set them aside.
Add your walnuts and pecans to a hot dry pan and toast for 4-5 minutes, until they smell like they are toasted, be careful not to burn them. Remove them from the heat and when they are cool to touch, gently chop them into small pieces.
Place a large pan or Dutch oven, on medium heat and melt your butter, then add in your chestnut mushrooms and portobello mushrooms. pan-fry them until they are soft, approximately 4 – 5 minutes, stirring occasionally.
Drain your porcini mushrooms but do NOT throw away the water. Add the porcini mushrooms to the pan and cook for a further 2 minutes.
Add in your garlic and rosemary and continue to cook for another 2 minutes, stirring occasionally. Remove the mixture from the pan and set it aside.
Using the same pan (don’t wash it up, you want the lovely umami flavor), on medium-high heat the olive oil and then add your risotto rice and toast for 2 minutes, stirring occasionally. Add the reserved water from your porcini mushrooms and cook until it has all evaporated, stir occasionally.
Now, add your white wine and cook until it has evaporated. Then add a third of the hot vegetable stock into the pan and cook until most of the broth has been absorbed, stirring constantly. Repeat the process until all the broth has been used.
You want your rice to be al dente and not mushy, so keep tasting as you are cooking. Your rice will look creamy and have liquid left in it, it should not be dry or mushy. Season with salt and freshly ground black pepper to taste.
Add the mushroom mixture to the rice and stir to incorporate and then add in the vegetarian cheddar cheese.
Stir to combine the cheese and then add in two-thirds of the toasted walnuts and pecans, stir to combine.
Serve immediately and garnish with the remaining nuts and a little freshly grated parmesan cheese. You can also sprinkle chopped fresh parsley to add a little color.
Enjoy your mushroom risotto!
Nutrition & Calories: 660kcal | Carbohydrates: 85g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 983mg | Potassium: 711mg | Fiber: 5g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 5mg
Find out more about our mushroom risotto by clicking the link HERE