![Mushroom Risotto with Celia Beer & Riso Gallo [flexitarian] [gluten free]](https://theflexitarian.co.uk/wp-content/uploads/2016/05/Mushroom-Risotto-with-Celia-Beer-Riso-Gallo-flexitarian-v8-300x300.jpg)
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.
Equipment
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