Porcini Mushroom Risotto
This is the perfect supper for when you have nothing in the fridge, as it can be made with just a handful of cupboard ingredients. The oat milk gives this risotto an amazing creaminess, making it amazingly comforting on a cold evening.
- Prep time
- 21 min
- Cook time
- 1 hr 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz risotto rice
- 1 onion
- 2 cloves garlic
- 1.5 oz dried porcini mushrooms
- 1 tablespoon brown rice miso paste
- 13.5 fl oz oat milk
- 1 tablespoon nutritional yeast
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 8.5 fl oz water
- 2 tablespoons olive oil
- 1 pinch of sea salt
Instructions
- 1
Soak the dried mushrooms in boiling water for however long it states on pack, as these times differ.
- 2
Place a pan over a medium heat and add some olive oil. Once warm, add the onions, garlic and a pinch of salt. Cook for 5-10 minutes until soft.
- 3
Add the mushrooms without their water and sauté for 3-4 minutes, before adding in the rosemary, thyme, miso paste and rice - cook for another 5 minutes.
- 4
Add the mushroom water, nutritional yeast (if using) and almond milk, bring to the boil, before reducing the temperature and leaving to simmer for 45-50 minutes until thick and creamy, adding a dash of water as needed.