Wild mushroom risotto

Wild mushroom risotto

By
From
Kenko Kitchen
Serves
4
Prep
5 mins
Cooking time
25 mins
Photographer
Elisa Watson

This is my recipe of choice when I know I have someone coming over but am too tired to cook. It is so simple and lets the rice cooker do most of the work, so you can put your feet up or entertain without worrying about the dinner! It’s amazingly tasty and one of my favourite comforting meals.

Ingredients

Quantity Ingredient
60ml plant-based oil
1 brown onion, diced
440g brown rice
1 litre low-sodium faux chicken stock
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 1/4 teaspoons salt
250ml white wine
200g mushrooms, finely sliced
1/2 teaspoon ground kelp
1/4 teaspoon freshly ground black pepper
15g flat-leaf parsley, chopped, to garnish

Method

  1. Put 1 tablespoon of the plant-based oil and the onion in a rice cooker or large saucepan. Once the onion begins to turn translucent, add the rice and fry for another minute.
  2. Add the stock, herbs and salt and cook for 10 minutes. Stir and add the white wine. Cook for another 5–10 minutes, stirring occasionally, until cooked. Let the risotto stay warm in the rice cooker.
  3. Meanwhile, fry the mushrooms in a frying pan with the remaining plant-based oil until golden, about 10 minutes. Season with the ground kelp and the pepper.
  4. Divide the risotto among serving bowls and top each serve with the crisped golden mushrooms. Garnish each bowl with 1 tablespoon of chopped parsley and serve.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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