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Risotto
Risotto
Gluten Free | Dairy Free | Vegan | Vegetarian
Ingredients
200g Mini Portobello Mushrooms
2-3 stock vegetable cubes dissolved in 500mL water/stock cube (start with two and you can always add the third if needed)
2 Cups Arborio Rice
1 TBSP Italian Herbs
2 TBSP Toasted Pine Nuts
2 TBSP Chopped Chives
1 TBSP Green Onions Finely Sliced
1/2 Brown Onion Grated
2 Cloves Garlic Crushed
1 Cup White Wine
1-2 TBSP EVOO
Around 3 Cups Boiling Water
Method
In a medium saucepan, place the stock cubes with the required water and the white wine. Mix until the stock cubes have dissolved and then bring the liquid to the boil, then reduce to a simmer
In a large heavy based saucepan, heat the EVOO. Add in the onion and allow to cook until tender. Mix in the garlic, shallots and mushrooms and cook for 2-3 minutes stirring frequently.
Add in the rice and mix so that it is covered in the onion and mushroom mixture. mix in the italian herbs.
Add the wine and stock mixture one cup at a time into the rice mixture and stir frequently until all the liquid is absorbed. Continue this step until the rice has become tender and resembles that of the picture (note, this is not a fast process so I recommend starting this in the mid afternoon if having for dinner)
Once rice is cooked, stir in the chives and the pine nuts and taste. Season with salt, pepper if needed. Enjoy!
Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram
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