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

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
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Rice & Grains
Cuisine Italian
Servings 4 people
Calories 450 kcal

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

Ingredients
 
 

  • 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

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/