I was intrigued by the taste and texture of this rice dish when I first ate at our block party. It reminded me of the savory wheat porridge that we make in India but risotto was much creamier. As I love rice and cook it almost everyday in various ways so I wanted to try risotto.
Every single recipe I checked on google had wine in its ingredient list. I am not against using wine, I do sometimes use wine when cooking poultry or meat and also mushrooms. And, I know a bit of wine do improve the taste, however I wanted to do a complete vegetarian risotto. My first attempt was with wine and second time I tried without it. Obviously, the acidity that comes with wine was missing in the risotto with just stock but I did not notice any difference in creaminess when using wine. So this recipe is without wine
Tina
Risotto is one of my favorites because it is so creamy and has no cream! The addition of the mushrooms and onions does add more tasty layers of flavor to an already awesome dish. I surely want some now after seeing this post! Have a nice evening.
Kiri W.
I love, love, LOVE risotto, but it takes forever to make, unfortunately. I’d lick everybody’s spoons! 😉
julie
very well prepared risotto,yummy!
–Ongoing Event- Christmas Delicacy(15Nov-31Dec 2011)
Christine's Pantry
Looks so good. I’d like a bowl. Great recipe.
Kelly
This looks so good! I love mushrooms. Was trying to figure out what to make for dinner this weekend – this might be perfect! Thanks for sharing!
Balvinder ( Neetu)
I am flattered, Kelly. Thanks.
Balvinder ( Neetu)
Yes Tina, it is the creamy texture without that heavy cream which makes it delectable.
Kiri, you are mistaken it does not take forever to cook. I think it took me 25 minutes to actually cook risotto.
Amina
risotto looks delicious.. thanks a lot for visiting my page and for your comments… you have a fabulous blog with amazing recipes..
mjskit
I love mushroom risotto but I’ve never made it with portobello. I usually use boring buttom mushrooms or shitakes. I love your recipe!
Julie at Burnt Carrots
Risotto is on my list next to cook! Thanks for providing such a detailed explanation. I’ve heard it can be tricky!
Vidhya
hi Neetu – thank u for dropping by my blog….u have a lovely blog – have joined u……u seem to have got my name Sudha – actually am vidhya:)nice to meet u – stay in touch!
Nava.K
The fact you made this as a vegetarian dish, I simply love it, all the more with the mushrooms inside.
Margaret
For those who want to have risotto ready in a hurry, my son told me how to do this in the microwave -I find it very good and so easy.
Chop onion and pepper and put in a microwaveable bowl with olive oil and if you wish a knob of butter. Cook 2 minutes and stir. Add 2oz arborio rice per person and cook for a further 2 minutes. Stir. If you wish add some wine and cook for a couple of minutes. Make up stock – I use Marigold powder – to around half a pint. then add most of the stock to the rice, cook for 4 minutes and stir. Add frozen peas or sweetcorn cook for around 2 minutes then add defrosted cooked prawns, cook 4 minutes. Chopped mushrooms can be used in place of the prawns, or anything you fancy. Stir in chopped parsley and grated parmesan cheese. Enjoy.
Balvinder
Thanks for the microwave recipe, Margaret! That sounds great I will give this a try with mushrooms.
Mahmoud
So how many servings should I expect from this recipe? Thanks for sharing, it sounds delicious and I can’t wait to try it.
Balvinder
If you serve it with a salad on side like I did, it serves 3 adults. Let me know if you try!