Wanting an extra delicious meal? Mushroom risotto is perfect! It's delicious and earthy tasting flavor sets it apart. It’s the ideal dish for a cool autumn day or a breezy summer day – really it doesn’t matter when you eat it, this dish is sure to be loved by anyone who loves rustic textures and earthy tasting food.
Made with vegetable stock to keep it vegan, I'd even serve it with a side of roasted mushrooms for a complete meal. I think it is the perfect accompaniment for Roasted Veggies.
Mushrooms, just about any type will do
Dried mushrooms, optional
Organic vegetable stock, homemade is best
Parmesan cheese, optional
Here’s how to make it:
Once the risotto is tender and most of the liquid has been absorbed (it should be moist and creamy), remove from the heat and set aside.
There are many options to cooking risotto. One of our favorites is to add more vegetables, like finely chopped onions, leeks or even chives. But we also like grated carrots, peas or beans.
For a less vegetarian dish, serve with grilled prawns or fish. You may also use a meat broth, which is very common in many regions of Italy. One of our favorites is to cook risotto with sliced smokies, especially Risotto Alla Zucca which is made with pumpkin and grated
cheese, seasoned with nutmeg. Love it in the Fall!
Learn more about the different varieties of Risotto and the regions of Italy they come from here.
Mushroom Risotto; Return To Homepage
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