Mushroom Risotto

This comforting Mushroom Risotto is a perfect example of simple ingredients coming together to create a luxurious dish. Using long-grain rice, fresh mushrooms, and savory vegetable stock, it delivers a rich, creamy texture without any dairy. The addition of spring onions and red pepper adds a fresh crunch and subtle sweetness, balancing the earthy depth of the mushrooms. Ideal for a cozy weeknight dinner or a light yet satisfying main course, this recipe is straightforward to prepare and uses pantry staples. It&# 226;ÂÂs a crowd-pleaser that feels indulgent while remaining wholesome and plant-based. Perfect for pairing with a crisp green salad or crusty bread.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 2071.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting Mushroom Risotto is a perfect example of simple ingredients coming together to create a luxurious dish. Using long-grain rice, fresh mushrooms, and savory vegetable stock, it delivers a rich, creamy texture without any dairy. The addition of spring onions and red pepper adds a fresh crunch and subtle sweetness, balancing the earthy depth of the mushrooms. Ideal for a cozy weeknight dinner or a light yet satisfying main course, this recipe is straightforward to prepare and uses pantry staples. It&# 226;ÂÂs a crowd-pleaser that feels indulgent while remaining wholesome and plant-based. Perfect for pairing with a crisp green salad or crusty bread.

Ingredients

2 tablespoon Oil
8 Spring Onions, Sliced
8 ounce Long Grain Rice
1 1/2 pint Vegetable Stock
12 ounce Mushrooms, Sliced
1 Red Pepper, chopped and
8 ounce Courgettes, Sliced
Salt and Pepper

Directions

1
Heat the oil in a large frying pan over medium heat.
2
Add the sliced spring onions and cook until soft and translucent.
3
Stir in the long grain rice and cook for 1-2 minutes until grains are coated with oil.
4
Pour in 1 1/4 pints of the vegetable stock and bring to a boil.
5
Stir in the sliced mushrooms, chopped red pepper, and sliced courgettes.
6
Reduce the heat to low, cover the pan, and simmer for 15 minutes.
7
Check occasionally and add the remaining stock if the rice absorbs it all before becoming tender.
8
Season with salt and pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2071.2kcal

% Daily Value *
Total Fat 189.3g292%
Saturated Fat 28.3g142%
Cholesterol 0.0mg0%
Sodium 26.0mg2%
Total Carbohydrate 86.2g29%
Dietary Fiber 7.8g32%
Sugars 15.5g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushroom, risotto, vegan, italian, rice, vegetable stock, spring onion, red pepper, creamy, plant-based, dinner, comfort food, simmered, healthy, easy, gluten-free, dairy-free, main course, flavorful, quick meal

Read it online: https://www.chefs-mate.com/recipe/mushroom-risotto/