sarah's own natural garden

updates from our lifestyle block – gardening, chickens, green cleaning and more

Mushroom Risotto

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Ingredients – serves 2

  • IMG_76111TB butter, ghee or oil
  • 1 medium onion – diced
  • 1TB diced thyme (or 2TB fresh) or similar herb of your preference eg sage
  • ½ c risotto rice
  • ½ tsp turmeric
  • 1 cup chicken or vegetable stock
  • 2 portabello mushrooms or 4 or so button mushrooms – roughly diced
  • 6 or so oyster mushrooms – roughly diced
  • grated parmesan
  • spring or welsh bunching onions – diced

Cook

Melt the butter or heat the oil and cook the onion for a few minutes. Add the thyme (or similar hardy herb) and turmeric and cook for another minute.  Add the rice then add some of the stock and turn the stove right down to a low simmer.  Cook as any other risotto – keep adding the stock once the liquid has cooked out.  Use water instead of stock if need be.  The stock should be kept hot by simmering it on the stove but I sometimes use boiling water and stock powder and that seems to work ok.  Add the diced oyster mushroom stalks and the portabello or button mushrooms now.

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Once the rice is all but cooked add the oyster mushrooms and put the lid on, keeping the stove on low.  If using a soft herb eg coriander, add it now.  Cook for another five minutes.  Add grated parmesan and diced spring onions to serve.

 

Notes 

Will serve two people as a main or with leftovers if used as a side

  • Serve on it’s own as a vegetarian meal
  • Add panfried fish with a citrus marinade
  • Add a fresh salad with a tangy dressing

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