Creamy Mushroom Risotto


This cloud risotto is a instruction I neaten oftentimes. It's fast, smooth, warranted appetizingness. Why I haven't posted it on the diary yet is beyond me…

And no, you don't requirement any cheeseflower to achieve this creamy texture and untasted flavour!

I ordinarily vindicatory eliminate it with vegetal support cubes but lately possess been using my gut-healing vegetable broth which is not only writer nutritional but adds a wonderful form. I also urge cloud wares, if you materialize to hit some.


  • 1 tbsp olive oil
  • 1 shallot or 1/2 white onion, diced
  • 3 garlic cloves minced
  • 100 g button mushrooms thinly sliced
  • 100 g risotto rice
  • 500 ml vegetable stock
  • 1/2 tbsp white wine vinegar (Optional)*
  • 4 tbsp nutritional yeast flakes (Optional)**
  • Fresh parsley to serve
  • Salt and pepper to taste


  1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  2. Add the mushrooms and cook for a further minute.
  3. Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
  4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
  5. Serve and enjoy!

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