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Shahna Sarpi - Head Nutritionist at 28 By Sam Wood

Mushroom Risotto with Grains & Legumes

3 from 3 votes
If you're looking for a hearty mushroom ristotto without the rice, you're in luck! This healthy grains-based mushroom risotto recipe is a perfect winter's dish. Plus, our meat-free friends will love the fact that every delicious serve provides 23g of natural vegetarian protein.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 1
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Calories: 508.3
Ingredients Method

Ingredients
  

  • 1/2 tbsp butter
  • 1/4 brown onion diced
  • 1/2 cup McKenzie's Soup Mix
  • 1.5 cup vegetable stock
  • 1 cup mushrooms (cup or button) sliced
  • 1 tsp thyme
  • 1 tbsp parmesan cheese grated
  • salt & pepper to taste

Method
 

  1. Melt the butter in a medium pot, then add the onion and sauté for 3-4 minutes, until golden.
  2. Add the McKenzies Soup Mix and the vegetable stock to the pot and leave to simmer for 25 minutes.
  3. Next, add the mushrooms and thyme and continue to cook for a further 10 minutes. If more liquid is required, add water as needed.
  4. Stir through the parmesan, season the risotto with salt and pepper and serve.