Risotto is famous for its rich, savoury and satisfying feeling. It’s creamy, filling and has a wonderful bite to it. It’s cooked to a perfect al dente texture, which leaves it velvety soft, but still with some bite (not mushy at all). This dish will get your taste buds tingling and your belly warm & happy.
This mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness. Why I haven’t posted it on the blog yet is beyond me… And no, you don’t need any cheese to achieve this creamy texture and full flavour!
I am probably the biggest fan of mushrooms, I always loved them, even as a child. I add them to almost all of my favourite savoury dishes, like pasta, pizza, omelette etc.
I had always been very intimidated by risotto. Everyone told me that I needed perfect timing and constant stirring—or else! You do however need to dedicate twenty to twenty-five minutes of your time to standing with the pan and stirring as much as you can. This stirring helps to break down the starch in the rice which in turn makes the risotto extra creamy. I tend to have a wooden spoon in one hand and a cup of matcha in the other while preparing my risotto and it’s strangely therapeutic to stand there stirring and sipping! Try it. You will see what I mean.
I did not add in any cheese as I feel that cheese can sometimes overpower the delicate flavours of the vegetables and take away from the savouriness of the dish. However, feel free to add some vegan cheese if you prefer. You can also use nutritional yeast for cheesy flavour.
Risotto can be made with a rainbow of different vegetables. I try to use what’s in season or whatever I have in the freezer. For this recipe, I kept it really simple…I used cremini mushrooms and frozen peas, carrots & corn, but you can add your favourites to make this dish your own.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! 🙂
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