This is a quick and healthy recipe for mushroom risotto using only healthy, low ingredients, omitting any butter and creams that you might find in other recipes. I find mushroom risotto is a really hearty warming dish that suits the Autumn and Winter months perfectly. This mushroom risotto recipe serves 2. As always it’s perfect for people that live on their own and especially single mums, this recipe is always well received by kids.

Can you use any rice in a mushroom risotto?

The most important part of risotto is making sure you have risotto specific rice, called Arborio rice. This is a shorter grain rice that has a higher starch content than long grain rice which is what helps it create the creaminess of most risotto dishes.

Weigh out 150g of dried Arborio rice and wash well to remove any excess starch (my top tip for cooking and kind of rice) and put to one side.

Dice ⅓ of a red onion along with 1 garlic clove and put in a frying pan or wok to brown. If, like me, you would rather not have oil in your diet, you can replace cooking oil with a splash of water to keep things from sticking. Whilst this is cooking you can chop up your mushrooms, i used around 150g but if you want more mushroom in your mushroom risotto then feel free to add more, especially as mushrooms are so low calorie!

Next goes in the rice (not the mushrooms we just chopped). Lightly toast the rice for 1-2 minutes whilst stirring well, we don’t want to brown the rice or have it stick to the bottom of the pan but we do want to have it in the pan long enough for it to warm up, this helps the starch to come out of the rice and create that soft texture we are looking for but if you toast them to the point of browning you’ll have the reverse effect and your rice will take forever to cook, if at all (it took me years to find out why my rice stayed so crunchy that one time)

mushroom risorto

Now add in your 500ml of vegetable stock. If you make your own stock then hats off to you, I’m sure your risotto will taste much better for it, but unfortunately I don’t have the organisational skills for meal prepping so my stock still comes in the form of a cube and good old H²O. Many mushroom risotto recipes include wine at this point, however, as I don’t drink alcohol that is not included in this recipe. Instead we substitute it with a couple of tablespoons of Apple Cider Vinegar. Mix in the stock and ACV to the rice really well. Stirring the risotto will help release all the starch (which is also why you should avoid stirring other rice dishes)

mushroom risotto

Add in your mushrooms and peas, if like mine yours come frozen that’s totally fine, they only take seconds to defrost in the pan. The peas aren’t a traditional mushroom risotto ingredient but I like to add them to give the dish a splash of colour, also really helps when photographing an otherwise brown dish. If it seems like a weird addition to you then I won’t be offended if you omit them! You may notice there is not one single herb or spice in this recipe. The reason for that is that mushroom is a pretty subtle flavour that we wouldn’t want to overpower it. Onion and a smidge of garlic are the only extra flavourings here.

mushroom risotto

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Mushroom Risotto Recipe

HealthyHeartyWholesome
This is a quick and healthy recipe for Mushroom Risotto using only healthy, low ingredients, omitting any butter and creams that you might find in other recipes. I find mushroom risotto is a really hearty warming dish that suits the Autumn and Winter months perfectly.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch, Main Course
Cuisine Italian
Servings 2
Calories 340 kcal

Ingredients
  

  • 150 g Arborio rice
  • 150 g chestnut mushrooms
  • red onion
  • 1 clove garlic
  • 500 ml vegetable stock
  • 2 tbsp apple cider vinegar
  • 1/2 cup peas add as much or little as you want

Instructions
 

  • Dice onion and garlic and add to hot pan or wok to brown. Chop mushrooms whilst you wait.
  • Weigh 150g of rice and add to the pan to heat for 1-2 minutes before adding stock and ACV, stir well.
  • Add mushrooms and peas and let the risotto simmer for 15-20 minutes stirring frequently.
  • Serve or Freeze.