Mushroom risotto recipes is a healthy eating diet highly loved by vegetarians!


Mushroom risotto recipes is a highly valued and loved side dish by both vegetarians and weight-watchers all over the world. It is highly valued and loved because it is light, but most importantly, contains all the essential nutrients.

In addition to all these qualities, it is very easy to cook or make. The preparation time is about 10-15 minutes and the cooking time approximately 20-25 minutes. It is safe to predict that the dish would ready for serving within 30 minutes. It has about 390 calories approximately.


1.   1 1/2lbs. of mushrooms

2.   225 g of broccoli florets  + 1 litre of water

3.   350g (12 0z) of arborio rice

4.   1 onion peeled and sliced + 1 lemon

5.   220g ( 6 oz ) french beans

6.   60 ml ( 4 tbsp) of dry white wine

7.   vegetable stock + 30 ml of olive or vegetable oil

8.   Freshly grated Parmesan cheese (or any cheese of your choice).

9.   A pinch of saffron strands (optional)

10.   Salt and pepper to taste

To cook  Mushroom risotto recipes is very easy as long as you have the required ingredients ready and handy.

To start, first, chop the onions, and finely pare the rind from the lemon in one piece, then squeeze the juice from the lemon. Then follow up by slicing the mushrooms.

Now, break the broccoli into small florets; halve the French beans, and blanch the beans and the broccoli together in boiling  salted water for about 4-5 minutes. Then drain and refresh under cold running water.

Now bring the stock to the boil in a large sauce pan and keep at barley simmering point.

Follow up by heating the oil in a large  heavy based saucepan, and add the onion and cook for about 3-5 minutes until beginning to soften and tender.

Now stir in the rice and saffron, if using, season well and add the wine, pared lemon rind, 30 ml (2 tbsp) lemon juice and ladleful of stock.

Cook gently and stirring intermittently until the stock is absorbed. Continue adding the stock, a ladleful at a time as each addition is absorbed.

As soon as most of the stock has been added and the rice is creamy (after 15 minutes),  stir in the mushrooms, broccoli, French beans and a little more stock.

Then cover and simmer for a further 5 minutes, or until the rice is just tender and most of the liquid absorbed.

Finally, remove the lemon rind and check the seasoning and sprinkle salt and pepper and serve the Mushroom risotto recipes with any grated cheese of your choice.

These are all the steps taken to cook the nutritious and healthy eating Mushroom risotto recipes.

You can enjoy a glass or two of red wine or cold fresh fruit juice along with this delicious side dish.  Organic fruits and vegetables!

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