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Creamy Porcini & Turmeric Risotto

Delicious and healthy mushroom risotto with turmeric.
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 4


  • 20 g dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 brown onion
  • 2 cloves garlic
  • 140 g risotto rice
  • 500 ml vegetable stock
  • ½ tsp each turmeric, salt and cumin


  • ehydrate the porcini mushrooms in a small bowl, with just enough boiling water to cover them. Leave them for 20 minutes and drain, retaining the liquid.
  • Meanwhile, heat 1tbsp oil in a large pan over a medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  • Next, add the rice, spices and rehydrated porcinis. Stir and cook for a couple of minutes to combine and toast the rice.
  • Add porcini water and stock to the pan. Bring to a simmer and wait for this to absorb, stirring occasionally.
  • Stir often, and add extra water if needed.
  • After around 15 minutes, all of the liquid should be absorbed and the rice should be cooked.
  • Add the olive oil and give it one final stir before serving.
Keyword gluten-free, healthy, Main, mushrooms, risotto