Easy, tasty and nutritious, this mushroom risotto recipe is perfect for the time-pressed student. Here, we offer the basic ingredients, but you can play around with them to suit your liking. Throw in other seasonal vegetables like peas, carrots, butternut squash, broccoli and beets for a varied dish with extra nutrients. If you’re a meat eater, stir in diced chicken or beef and swap the vegetable broth for chicken.
This mushroom risotto recipe serves four.
- 1 tbsp olive oil
- 1 large onion, thinly chopped
- 2 cups frozen green peas
- 2 cups mushrooms, roughly chopped
- 2 tbsp dried thyme
- 1 tbsp sea salt
- 2 cups risotto rice
- 5 cups vegetable broth
- 2 tbsp nutritional yeast, optional
- 1 bulb garlic, ground
- 1 tsp black pepper, ground
- 5 cups baby spinach
- Parmesan, optional
- Preheat olive oil in a large skillet, or use a medium-sized pot.
- Stir in the onions, peas, mushrooms, thyme and salt and sauté for around five minutes.
- Add risotto rice into the mixture.
- Slowly pour in the vegetable broth, stirring all the while.
- Add the nutritional yeast (optional), garlic, pepper and baby spinach.
- Pour in the rest of the vegetable broth in steps until the risotto rice has absorbed all the liquid and tastes al dente.
- Grate parmesan (optional) on top of the mushroom risotto before serving.
Further reading: The Top 4 Foods High in Vitamins
Let College News know how you get on with this mushroom risotto recipe!
Source: Recipe modified from foodista.com