Mushroom Risotto

Mushroom Risotto

Mushroom Risotto

A simple, creamy mushroom rissoto jam packed with flavour. Dairy free, refined sugar free and gluten free.

Makes: 8 portions

Prep time:

Cook time:

  • 10 Button Mushrooms
  • 12 Oyster Mushrooms
  • 1 Onion
  • 2 Garlic cloves
  • 1 Tbsp olive oil
  • 2.5 Cups or 460g of brown rice
  • 2 Glasses of white wine. You can use gluten free and vegan friendly wine if you wish, it will work wonderfully.
  • 1 Tin of coconut milk
  • 2 Cups of boiling water
  • 2 Tsp of thyme
  • 1 Tsp of salt
  • 1 Tsp of pepper
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Instructions:
    1. In a large saucepan add 1 tbsp of olive oil. Heat the saucepan on medium.
    2. Add the onion, finely chopped and the garlic cloves, both crushed.
    3. Cook on medium heat for 15 minutes until golden brown.
    4. Add the brown rice and stir well, leave to cook for 5 mins and stir occasionally.
    5. Now, add the white wine, coconut milk, 2 cups of boiling water, 2 tsp of thyme, 1 tsp of salt, 1 tsp of pepper and the zest and juice of 1 lemon.
    6. Bring to the boil and then lower the heat to medium again.
    7. Cook for 30-40 minutes, stirring occasionally.
    8. Serve with a light salad.
    9. Mushroom Risotto Dairy Free, Gluten Free