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easy risotto recipe

Garlic Mushroom Risotto

Helen Ridgeway Helen Ridgeway
Garlic and mushrooms are a match made in heaven. And together in this risotto, they are a great option for mid-week dinner. Its’s creamy, comforting and delicious and the perfect family dinner that’s ready in about 30 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Servings 4
Calories 418 kcal

Ingredients
 

Ingredients for the risotto:

  • 1 tbsp olive oil
  • 1 large onion
  • 3 garlic cloves
  • 1 tsp sea salt
  • 1½ cups arborio rice (350g)
  • 5 cups veg stock (1¼ litres)
  • 1 cup soy milk (250ml) (or any plant milk)
  • 2 handfuls of baby spinach
  • 4 tbsp nutritional yeast
  • Squeeze of lemon juice
  • Salt & pepper
  • Chopped parsley

Ingredients for the garlic mushrooms:

  • 2 cups mushrooms (about 250g)
  • 1½ tbsp oil
  • 4 garlic cloves sliced

Ingredients for the cashew parmesan*:

  • ½ cup cashews (70g)
  • 1 tsp garlic granules
  • ½ tsp salt
  • 3 tbsp nutritional yeast

Instructions
 

  • Finely chop the onion and garlic. Warm the oil up in a large frying pan and add the onion, garlic and salt. Sauté for about 10 mins. Add the rice and stir through.
  • Add the stock (and milk), a ladleful at a time until the rice is nearly cooked. Stirring frequently. This could take about 25 mins.
  • Once the rice is cooked, add the nutritional yeast, the spinach and the lemon juice and stir again. Remove from the heat. Season to taste then cover and leave for 5 mins whilst you cook the mushrooms.
  • In a separate pan sauté the mushrooms and chopped garlic in the oil for 5 mins, add to the risotto. Serve topped with the parmesan and some chopped parsley.
  • *If you also want to make the cashew parmesan, simply toast the cashews in a dry frying pan for 5 minutes. Remove from the pan and add to a blender with the other ingredients. Blend until finely chopped.

Notes

  • You can use any milk. However, the nutritional information is based upon organic soya milk.
  • This will store in the fridge for about 3 days.
  • The cashew parmesan will keep in the fridge in a jar for up to a month, if you don't use it all at once.

Nutrition

Calories: 418kcalCarbohydrates: 47.6gProtein: 14.7gFat: 17.3gSaturated Fat: 3.1gFiber: 3.5g
Keyword garlic mushrooms, mushroom risotto
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