Yes I know I know, mushroom risotto is such a typical vegetarian option, but it is honestly one of my favourite things. Plus I only found out recently that you could get the same creamy texture without cheese! I’ve put a little twist on this by adding a few finely chopped tomatoes and red wine instead of white.
- 2 large portabello mushrooms
- 1 large handful of dried porcini mushrooms plus stock
- 1 cup of risotto rice
- 4-6 cups of vegetable stock
- 2 tomatoes
- A splash of olive oil
- 2 small red onions
- 3 cloves of garlic
- Parsley to top
- Salt and pepper to taste
- Sweat the onions and garlic in the olive oil until soft. While they are cooking re-hydrate the porcini mushrooms.
- Chop the portabello mushrooms into small chunks and stir into the onions and garlic with the rice, salt and pepper.
- Add the porcini mushrooms, their stock and a splash of red wine, then stir the rice until all the water has evaporated.
- Repeat this process, adding one cup of water at a time until the rice is creamy.
- Serve with some salt, pepper and roughly chopped parsley.