Wild Mushroom Risotto Recipe

March 11, 2020


Happy Tuesday everyone!

I have been feeling a little bit under the weather of late, hence the easy meal you see above. I love making risotto, I find it to be a comforting and delicious meal to have any day of the week. I usually make a vegetable risotto as I don't think it really needs the protein of chicken or fish.


I make this risotto using a chicken stock, but a vegetable one can be used as well. I like to add in some coconut milk at the end before the risotto starts to absorb the liquid. For this recipe I used the instant pot and pressure cooked the rice, but you can achieve the same consistency if you make it by hand in a normal pot. 


I hope you enjoy the recipe and if you have any questions please leave me a comment!


Bon Apetit!




Recipe: Mushroom Risotto

Type: Normal




1 1/3 cups arborio rice

3 cups chicken stock (1 tsp stock: 250ml water)

1 punnet mushrooms (any kind you like)

1/2 cup coconut milk

3 Bay leaves

1 tsp. coriander powder 

1 tsp. cumin powder

A few peppers corns

2 tsp. steak and chops spice

2 tbsp. Garlic oil (or garlic if you aren't allergic)

2 cups grated Parmesan cheese

Salt to taste



In you pot/instant pot, add in your garlic oil and allow to warm up. Then add in chopped mushrooms, bay leaves, peppercorns, spices and allow to combine with the mushrooms for five minutes.

Boil a kettle of water and measure out three cups of water for the stock, and set aside.

Once the mushrooms have softened, add in the rice and coat well in the sauce. 

if the pot gets too hot, add in 1/3 cup of water to deglaze the bottom. 

Then add in the stock and coconut milk and stir well. 

Allow to simmer for a few minutes and then add in 1 cup of the Parmesan cheese. 

At this point, using an instant pot, set pressure cooked to 7 minutes high pressure. If you're using a normal pot, set the stove to medium/high heat and begin stirring every 3-5 minutes. 

The key is to keep stirring so the rice does not get hard or stagnant. 

Doing it by hand will take about 20 minutes. When the rice is soft you will know that it ready to eat. 

Once the risotto is done, add the final cup of cheese and serve. 



















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