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Garlic Mushroom Risotto

Mushroom Risotto
Garlic Mushroom Risotto

Recipe by Boitumelo Mogoai

The versatility of rice makes it an ingredient that is thoroughly enjoyed throughout the world and today we celebrate it with an Italian classic, Risotto. 

1 cup Excella rice
1 cup sliced mushrooms
½ onion
2 cloves garlic
1 sprig rosemary
2 sprigs thyme
1 large bay leaf
1 tbsp coriander powder
2 ½ cups vegetable stock
2 tbsp cooking oil
3 tbsp parmesan, 2 grated, 1 shaved
salt and pepper to taste

In a pot over medium to high heat, add your onions and garlic and sauté until soft. 
Add your herbs and spices and cook for 5 min. 
In a separate pot, heat up your stock and keep it hot on a low temperature throughout. 
Back in your other pot, throw in your mushrooms and cook down until they start to release their liquid. This liquid should deglaze the pot.
This is when you can stir in the rice.
Start adding the veg stock a little at a time. About ½ cup at a time and allow the hot liquid to be absorbed before adding the next ½ cup. 
Be sure to stir and cover your pot each time you add the new portion of stock. The rice is cooked once the liquid is fully absorbed but rice still has a bit of a bit. It must not be overcooked. 
Stir in your grated parmesan and serve topped with parmesan shavings.

Because of the umami flavour from the mushrooms you will not need a lot of salt.

Watch how we made this recipe on the show:

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