Mushroom Risotto

Ok, so risotto. Creamy and soft. Crowd pleasing and versatile. If you have any left over, spoon and pack into ramekins, reheat and serve over a spinach salad the next day.


1 small onion, finely chopped
1 stalk celery, finely chopped
2-3 Tablespoons olive oil
2 cups arborio rice
6 cups water

For the mushrooms:

1-2 Tablespoons olive oil
1 eight oz package mushrooms, sliced
2 cloves garlic, pressed
fresh chives, parsley and thyme

Finishing touches:
1/4 cup ground cashews
1/8 cup nutritional yeast

To do:

In a large stock pot, heat the oil and cook the onions and celery until soft. Add the rice and stir so it gets evenly coated with oil and absorbs all the good flavor. Heat the water and add 4 cups of it to the rice. Bring to a boil, then reduce heat to a simmer, cover. Stir after 15 minutes. Add more hot water (if necessary), cover and continue to cook for 15-20 minutes. Stir and again, add water if needed and continue to cook for 15 minutes or until done. For faster results look for quick cooking arborio which is ready in less than 30 minutes.

Meanwhile, prepare the mushrooms. Heat some oil and add sliced mushrooms and garlic. Cook until soft and golden. Remove from heat and toss with fresh herbs. When the arborio is cooked fold in the mushroom mixture, sprinkle with cashews and nutritional yeast, some more fresh herbs and serve.

Mushroom Risotto by Vegetarian Tendencies

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