One of my go-to recipes for #meatfreeMonday, this mushroom risotto – courtesy of the uber talented Jamie Oliver – is joyous. I found this wonderful recipe in his Jamie’s 30 Minute Meals Cookbook where he accurately describes it as his ‘Oozy Mushroom Risotto’.

This is highly recommended people – I have followed his recipe but removed the celery – as I really don’t want to buy a large bunch of celery and just use 1 stick! Call me frugal!

Enjoy!

Alex xx

Jamie Oliver’s Mushroom Risotto

The perfect meat free Monday meal!
Prep Time10 mins
Cook Time30 mins
Course: dinner
Keyword: dairy free, gluten free
Servings: 4
Cost: $10

Ingredients

  • 1 large onion
  • 15 grams dried porcini mushrooms
  • 2 sprigs fresh rosemary
  • 1 chicken or vegie stock cube
  • 300 grams arborio rice
  • ½ glass white wine
  • 500 grams of mixed fresh mushrooms
  • fresh thyme
  • 1 clove garlic
  • 40 grams Parmesan cheese or dairy free cheese is required
  • large knob of butter or Nuttelex
  • ½ lemon
  • handful of parsley
  • salt and pepper to taste

Instructions

  • Place the onion and dried porcini mushrooms in your food processor and pulse until finely chopped.
  • Drizzle some olive oil into a saucepan and add the mixture. Stir while it cooks.
  • Finely chop the rosemary leaves and add to the pan with the rice.
  • Stir 1 minute and add the wine and stock cube. Stir until the wine has been absorbed.
  • Season and add a mug of boiling water. Stir until it has been absorbed.
  • Add more water and stir until absorbed and continue for about 20 minutes.
  • Rinse the mushrooms and tear up half into the risotto and the other half into a frying pan with some olive oil. Season. Crush over the garlic. Pick some of the leaves from the thyme into the pan. Stir and remove from the heat.
  • Add more thyme leaves to the risotto.
  • Stir the butter or Nuttelex (dairy free option) into the risotto. Grate some of the Parmesan over the top.
  • Add a squeeze of lemon. Check the seasoning.
  • Chop the parsley and sprinkle ½ over the risotto and ½ over the mushrooms.
  • Serve the risotto with some of the mushrooms over the top. Grate over some more Parmesan.

Notes

If you are following a dairy free diet, simply make the following substitutions:
  • substitute the Parmesan cheese with dairy free cheese or delete. I use the shredded cheese from the Bio Cheese range which is available n all major Australian supermarkets.
  • substitute the butter with Nuttelex. Nuttelex is a dairy free margarine which is also available at all major supermarkets. My tribe prefers the Buttery blend.
This recipe only feeds 4 of my boys but if you have more ‘delicate’ eaters, then you may be able to stretch to feeding 5-6.
Enjoy
Alex xx