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Mushroom risotto

Can an individual with Inflammatory bowel disease (IBD), enjoy eating a Risotto?
Of course! This week's recipe can prove it. Since I' ve tasted the dairy and lactose free Risotto recipe, it has become one of my favourite dishes. And the most important thing is that is a very tasty and light version of Risotto perfect to include it in the Christmas menu.
Mushroom risotto - dairy free, lactose free, vegan.
I hope you enjoy it! 😊
Course Main Course
Keyword Dairy Free, Gluten Free, Lactose Free, Vegan, Wheat Free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Equipment

  • 1 large cooking pot
  • 1 spatoula
  • 1 soup spoon

Ingredients

  • 570 gr. Portobello mushrooms
  • 2 cups rice for risotto
  • 2 cloves garlic
  • 4 Tbsp vegan butter
  • 1 vegetable broth
  • 3 Tbsp olive oil
  • 30-40 gr. vegan parmesan
  • 1 litre hot water
  • 1 onion
  • 1 handful of chopped parsley for food style

Instructions

  • Take the butter out of the fridge and leave it at room temperature to soften.
  • In a large pot, pour 1 liter of hot water and pour the vegetable stock. Wait until the stock is dissolved and then remove from heat and set aside.
  • Pour the olive oil into a large pot and when it boils, saute the onion and garlic until golden. Then add the mushrooms and continue sauteing until they turn golden brown.
  • Add the rice and mix for 1-2 minutes along with the other ingredients.
  • Cook the risotto: With a big soup spoon add 1 spoon of hot vegetable stock and stir often but not constantly. Once the rice has absorbed the liquid, add another spoonful of stock (1 spoonful at a time).
    Continue this process stirring about every 30 seconds and adding more broth when most of the liquid is absorbed.
    It will take about 20 minutes from the time we pour in the first ladleful of stock, or until the risotto is slightly firm and creamy, but not too soft or mushy.
  • Cut the butter into small cubes. When the risotto is about to absorb the last of its liquid, add the butter and mix until it absorbs it.
  • Remove the pan from the heat, add the parmesan cheese and continue to mix. Taste for salt and add if needed. Garnish with chopped parsley and serve immediately!
  • NOTE: To check the readiness of the risotto, we can place the rice on a flat surface and smear it down with our finger. It should be fairly smooth, but you should also be able to see a bit of the white center of the rice (dente).

Notes

Whoever, feels that either the parsley or the onion may cause them pain or blotting, can remove these ingredients. I have tried the recipe without the specific ingredients, and it still tastes delicious.