Love Risotto, but want a healthier option, try our Vegan and Celiac, Mushroom Risotto
Not sure about you, but I love the idea of a risotto, however I get halfway through the dish and I have had enough. Most of the risottos I have had are a quite creamy and I think this is why it becomes too much.
This is a very simple dish with only a few ingredients. Can be eaten as a snack or it goes well with a vegetable stir fry to add a few more flavours. If you make a larger portion you can either freeze it or pop it in the fridge and eat it the next day.
3 x Shallots
500g of Chestnut Mushrooms
300g Arborio Rice
1 ltr of Boiling Water
2 x Veg stock cubes (try Knorr Vegetable stock cubes as they are suitable for celiacs, and Lactose Free)
1 x tbsp olive oil
2 x tbsp of Cider Vinegar
Handful of Fresh coriander
1 - Heat the oil, add the onions and cook on a low heat until they are soft, add mushrooms and cook for a further 5 mins on medium heat.
2 - Add the rice, 1/2 of the stock, and cider vinegar, bring to the boil adding salt and pepper to taste, simmer for 10-15 mins.
3 - Add the rest of the stock, cook for a further 10-15 mins, stirring regularly. The cooking times are approx as different rices vary in cooking times. Add a handful of fresh coriander and serve.
To add a naughty little twist you can reduce the water 150ml and add 150ml of white wine.