This is one of my favourite side dishes to make, it’s not very heavy on oil or any fat and since I am lactose intolerant it is nice to have the creamy flavour without the actual cream. You want to cut up your mushrooms ahead of time it just makes things a lot easier as you cook. As to what mushroom you choose you can pretty much pick and add any variety you might like.
Cooking time: ~30 minutes
2 tsp of vegetable oil/coconut oil
1 cup of Arborio rice
½ onion finely chopped
¼ cup of White wine (pick your
favourite)
~2 cups of reduced sodium chicken broth
(can use veggie broth as well)
1 portobello mushroom
1 small bunch of oyster mushrooms
2 cremini mushrooms
1 king oyster mushroom
1 bunch of enoki mushrooms
½ cup Parmesan
Pinch of pepper
1.
To start heat the chicken (or
veggie) broth until it starts to steam but don’t boil it, at the same time put 1
tsp of oil in a non-stick frying pan heat on medium heat and add your mushrooms.
Saute your mushrooms until mostly cooked, remove from heat and reserve any
liquid.
2.
In a heavy skillet add 1 tsp of
oil heat on medium-low and add your onions cook for about 2 minutes or until
the onions start to look more translucent. Turn up the heat to medium.
3.
Add rice and white wine to skillet
let the rice absorb the liquid before you start ladling in your hot broth.
4.
While stirring constantly add a
ladle full of broth to your rice mixture wait until it has fully absorbed
before adding more. Continue to slowly add broth for about 20 minutes or until
rice is fully cooked.
5.
Heat you mushrooms if they have
cooled and add to the rice mixture, also add any reserved liquid.
6.
Add about ½ cup of Parmesan and
a pinch of pepper; mix everything thoroughly.
7.
Serve while hot with your main
dish of choice, my favourite is some herbed baked chicken breast.
8.
Enjoy!
Please comment and let me know how you
liked the recipe. Are there any changes you would recommend?