Creamy Porcini & Turmeric Risotto
Delicious and healthy mushroom risotto with turmeric.
Ingredients
- 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
Instructions
- 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.