Mushroom Risotto Without Wine
Risotto is often met with fear amongst cooks, but this recipe is simple, easy-to-follow and yields absolutely delicious results without using wine! Using easy-to-find ingredients and no complicated techniques, all you need is a bit of time to make a heavenly mushroom risotto.
Ingredients
- 1 litre (4 cups) vegetable stock (see note 1)
- 1 tbsp lemon juice
- 30 g (2 tbsp) butter divided
- 250 g (2½ cups) mushrooms roughly chopped (see note 2)
- ½ yellow onion finely diced
- 2 cloves garlic finely minced
- 250 g (1¼ cups) carnaroli or arborio rice
- 25 g (¼ cup) parmesan cheese grated
Instructions
- Pour your vegetable stock into a small saucepan, reserving 150ml (about 1/2 cup) in a measuring cup. Add lemon juice to reserved stock and set aside. Bring remaining 850ml of stock to a bare simmer, cover, and keep hot until needed.
- Meanwhile, melt 15g (1 tbsp) of butter with about a tablespoon of olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they've shrunk considerably and have taken have turned a deep, golden brown, about 10 minutes. Remove the mushrooms from the pan and set aside.
- Melt remaining 15g (1 tbsp) of butter with another tablespoon of olive oil over medium-low heat in the same skillet and then add the onion. Cook onion until softened and translucent but no browning has occurred, about 5-10 minutes. Add in minced garlic and cook until very fragrant, about 30 seconds.
- Add your rice and cook, stirring constantly, until the rice looks mildly translucent around the exterior and gives off a faint nutty aroma, about 5 minutes.
- Stirring constantly, pour reserved stock and lemon juice mixture over the rice and cook until the liquid has completely evaporated, about 3-5 minutes.
- Stirring constantly, add two ladles full of hot stock over the rice. Stir, reducing the heat in order to keep it at a gentle until the stock has been mostly absorbed, about 5 minutes. You can tell when you're ready to add a new ladle of stock if you're able to drag your spoon across the pan and the rice leaves a trail.
- Add another two ladles of stock to the rice and continue stirring constantly until the stock has been absorbed. Repeat this step, tasting on occasion, until the rice is fully cooked through and al dente. You may not use all of your veggie stock (any leftover can be frozen!).
- Turn off the heat and stir in your mushrooms and parmesan cheese. Taste and adjust for seasoning, adding salt and pepper where needed. Spoon into bowls and serve immediately, grating more parmesan cheese on top for garnish.
Video
Notes
- You can use chicken stock instead of vegetable stock if you don't care about making this vegetarian
- Use any kind of fresh mushroom you'd like - this recipe is as good with plain button mushrooms as it is with in-season, wild mushrooms
Nutrition
Calories: 680kcal | Carbohydrates: 114g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 306mg | Potassium: 568mg | Fiber: 7g | Sugar: 6g | Vitamin A: 474IU | Vitamin C: 8mg | Calcium: 171mg | Iron: 6mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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