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Mushroom risotto

A super creamy risotto with seasonal mushrooms
Course basic recipe, fall recipes, Main Course, Side Dish
Cuisine Italian
Keyword basic recipes, clean eating, easy recipes, fall recipes, risotto
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Author Velvet & Vinegar

Ingredients

  • 2 tbsp olive oil organic
  • 1 onion organic
  • 250 g risotto rice organic
  • 200 ml white wine organic
  • 500 ml vegetable broth organic
  • Pepper to taste, organic
  • 200 g mixed mushrooms shiitake, pleutorus, king oyster, organic
  • 100 g chanterelles organic
  • approx. 200 ml water
  • 1-2 tbsp nutritional yeast organic

Instructions

  • Clean mushrooms. Cut 2/3 of the mushrooms into small pieces, leave the rest whole.
  • Peel the onion and chop finely.
  • Heat the vegetable stock.
  • Heat olive oil in a pan, sauté onions and risotto rice for about 2 minutes.
  • Deglaze with white wine, reduce heat a little. Add the warm vegetable stock and simmer the risotto. Stir regularly.
  • Keep warm water ready, if there is not enough liquid, always add some warm water to the risotto.
  • After about 15 minutes add the mushrooms. Cook the risotto until it is done.
  • Shortly before serving, add the yeast flakes and serve warm.