3handfuls dried wild mushrooms, or 30g dried porcini mushrooms and 250g fresh chestnut mushrooms, sliced
3cupswarm water
2tablespoonolive oil
1onion, finely chopped
2clovesgarlic, finely chopped
1teaspoondried thyme or 3 sprigs fresh thyme
1 ½cupsrisotto rice, (arborio)
1lchicken stock, hot
¾cupfrozen peas
1tablespoonunsalted butter
salt, to taste
ground black pepper, to taste
For serving
Grana Padano or Parmesan cheese, grated
4sprigsfresh parsley
Instructions
Soak the dried mushrooms in warm water for at least 30mins prior cooking.
Using a large frying pan, add olive oil, bring to medium-high heat. Add onion and garlic and fry for 3-4mins or until the onion turns soft and glossy.
Drain the mushrooms, preserving the water (broth) for later.
Add the mushrooms to the pan, season with a pinch of salt, pepper and thyme and fry for a couple of minutes.
Add risotto rice, toss it and coat in olive oil from the pan. Fry for a minute on high heat.
Add the mushroom broth, stir, cover, lower the heat to medium and leave to simmer until it absorbs all of the liquid.
Add the chicken stock gradually, ½-1 cup at a time, stir and cover again. When the liquid is absorbed, add more. Repeat this step until the rice is almost soft.
Toss in frozen peas, add more stock or water if necessary.
Once the rice is cooked, stir in the butter until it melts. Taste and season with salt and pepper if needed.
Serve with grated cheese and chopped parsley on top. Enjoy!
Keyword meat-free, mushrooms, risotto
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