Mushroom Risotto | Low Fodmap | Gluten Free | Dairy Free | Grit and Groceries

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Cut oyster mushrooms into small pieces, leaving them slightly larger than bite-sized.

Trim and wash leeks, using only the green parts, about 2/3 cup.

Heat a medium saucepan over high heat to make the stock.

Add 1 tablespoon of butter and 1 tablespoon of garlic oil to the saucepan.

Add the sliced mushrooms and 1/2 teaspoon of salt, along with 1/4 teaspoon of black pepper, and cook for about 5 minutes until golden.

Add the chopped leeks and 6 sprigs of thyme to the saucepan and cook until the leeks soften.

Pour in 6 cups of water and add 2 tablespoons of fatty chicken soup base.

Cover the saucepan and bring to a boil, then reduce heat and let simmer for 20-30 minutes.

Move the stock to the back burner and keep it warm over low heat.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of garlic oil over medium-high heat.

Add 1 cup of arborio rice to the skillet and cook until it becomes translucent and frothy, absorbing the flavors.

Start adding the warm stock one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

Continue this process until the rice is creamy and al dente, which takes about 18-20 minutes.

Turn off the heat and stir in 1 tablespoon of butter and 1.5 ounces of parmesan cheese until combined.

Taste the risotto for salt, adjusting if necessary.

Plate the risotto and garnish with a little thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens