Mushroom Risotto with Celia Beer & Riso Gallo [flexitarian] [gluten free]

For a twist on mushroom risotto, try this Mushroom Risotto with Celia Beer recipe taken from The Celia Cookbook.

For a twist on mushroom risotto, try this Mushroom Risotto with Celia Beer recipe taken from The Celia Cookbook. It uses beer instead of wine. I included thyme and lemon for added flavour.

Creamy and delicious, this dish can be served as a starter or main.

Organic and gluten-free both Celia Lager Beer and Riso Gallo, pair perfectly for cooking.

Don’t miss their current Ocado deal: Buy any 2 Celia Gluten-Free Beers and add Riso Gallo Arborio Rice for £5.50 until the 10th May 2016. 

Mushroom Risotto with Celia Beer & Riso Gallo [flexitarian] [gluten free]

For a twist on mushroom risotto, try this Mushroom Risotto with Celia Beer from The Celia Cookbook.

5 from 1 vote

DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegetarian Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Rice & Grains

Cuisine Italian

Servings 4 people

Calories 450 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 300 g of sliced mushrooms
• 340 g Riso Gallo Carnaroli rice
• 40 g butter
• 1 finely chopped medium onion
• 1 bottle of organic Celia lager
• 1.2 litre hot vegetable stock
• 100 g grated vegetarian parmesan
• few sprigs of thyme
• 1 lemon
• salt & pepper

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Sauté one finely chopped medium onion and the mushrooms in 40g of butter until softened.
• Add 340g of risotto rice and coat until translucent.
• Add your bottle of Celia and cook until evaporated.
• Add 1 litre of hot vegetable stock plus thyme. Simmer, stirring occasionally.
• After about 14 mins, the stock should be absorbed. The rice will be cooked and creamy, yet retain a desired bite in the centre.
• For a less “al dente” consistency, add more stock and simmer until absorbed. Continue this way until you have the desired consistency.
• Stir through grated parmesan cheese. Season to taste.
• Serve with lemon zest grated on top.

Nutrition

Serving: 250gCalories: 450kcalCarbohydrates: 77gProtein: 18gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 422mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 219IUVitamin C: 18mgCalcium: 347mgIron: 1mg

Find this recipe online:

Mushroom Risotto with Celia Beer & Riso Gallo [flexitarian] [gluten free]

https://theflexitarian.co.uk/recipe-items/mushroom-risotto-celia-beer-riso-gallo-flexitarian-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

3 must-try recipes

RHUBARB RISOTTO [VEGETARIAN]

PROVENÇAL TIAN [VEGETARIAN] [GLUTEN FREE]

QUORN STUFFED TOMATOES [VEGETARIAN]