Risotto With Oyster Mushrooms
A fragrant and hearty rice dish featuring meaty oyster mushrooms and a blend of fresh herbs. This simplified version uses basmati rice instead of traditional arborio, making it an accessible weeknight dinner while maintaining delicious flavors from the mushrooms and aromatic herbs.
Instructions
- Rinse the rice until water runs clear and drain well.
- Finely chop the onions and garlic.
- Clean and slice the oyster mushrooms into bite-sized pieces.
- Finely chop the fresh parsley.
- Heat olive oil in a large pan over medium heat.
- Add chopped onions and sauté until becoming translucent, about 5 minutes.
- Add garlic and sauté for another minute.
- Add oyster mushrooms and vegetable seasoning. Cook until mushrooms release their moisture and begin to brown, about 5-7 minutes.
- Add rice and salt, stir to combine.
- Add 500ml water, bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes or until rice is tender and water is absorbed.
- Add all herbs (parsley, celery, marjoram, oregano, thyme, and rosemary).
- Stir gently to combine and let rest for 5 minutes before serving.
- Serve hot, garnished with extra fresh parsley if desired.
- Store in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water to prevent the rice from drying out.
Notes
- For extra richness, you can add a splash of white wine when cooking the mushrooms.
- Can be served as a main dish or as a side.
- For added texture, consider topping with toasted pine nuts or sliced almonds.
Equipment Needed
- Stove
- Saute Pan
- Colander
- Wooden Spoon
- Cutting Board
- Chef Knife
- Kitchen Scale
- Measuring Cups
Nutrition Facts
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