Mushroom Whole-Grain Risotto

Instructions

1. Prepare Aromatics

   3 min hands-on

   • Finely mince the shallots and garlic.
   • Set aside half of the garlic for later use.

2. Sauté the Base

   5 min hands-on

   • Heat olive oil in a large pot over medium heat.
   • Add the shallots and cook until soft and golden, about 3-4 minutes.
   • Add half of the minced garlic and thyme, stirring for 1 minute.

3. Incorporate the Flour

   1 min hands-on

   • Sprinkle whole-grain flour into the pot.
   • Stir well to combine with the aromatics.

4. Add Broth Gradually

   3 min hands-on25 min waiting

   • Pour in vegetable broth gradually while stirring continuously.
   • Bring to a simmer, then reduce to low heat and cover.
   • Cook for 25-30 minutes, stirring occasionally, adding more liquid if needed.

5. Prepare the Mushrooms

   7 min hands-on

   • Thinly slice the mushrooms during the last 10 minutes of cooking the base.
   • Heat remaining olive oil in a frying pan over medium-high heat.
   • Add mushrooms and reserved garlic, sauté until golden and tender, about 5-7 minutes.
   • Season with salt and black pepper to taste.

6. Chop the Parsley

   1 min hands-on

   • Roughly chop fresh parsley and set aside for garnish.

7. Combine and Serve

   2 min hands-on

   • Once the whole-grain mixture is creamy, divide among serving plates.
   • Top with sautéed mushrooms and sprinkle with fresh parsley.
   • Cooking tips:
   • For an extra layer of umami, consider adding a splash of soy sauce or a pinch of nutritional yeast to the mushroom sauté.
   • Stir the base frequently while adding the broth to prevent the flour from sticking to the bottom of the pot.
   • To enhance the silky texture, allow the dish to rest for 2-3 minutes after plating, letting the flavors meld together.
   • If you prefer a richer flavor, drizzle a few drops of high-quality olive oil over the finished dish before serving.