Try this mouthwatering risotto dish with organic store-bought or homegrown oyster mushrooms to cap the end of a busy week. Easy to grow at home, meaty, and versatile, oyster mushrooms are fabulously delicious and offer a wide array of health benefits. Garnish this dish with herbs from your garden and opt for canned coconut milk if you want a seamless vegan alternative!
2 cups chopped oyster mushrooms
4 cups mushroom, vegetable or chicken stock
1 1/2 cups Arborio rice or short grain rice
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter or olive oil, divided
3/4 cup finely chopped onion or shallot
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish with parsley or thyme
*Vegan adaptations can be made with coconut milk, white truffle oil and miso paste
white truffle oil and miso paste
In a large saucepan, melt 2 tbsps butter and sauté the onion over medium heat.
Once the onion becomes translucent, add the rice and mushrooms, coating them with butter.
Add the white wine and simmer until it has nearly evaporated. Then add 1 cup of broth and simmer until absorbed.
Continue adding broth, 1/2 cup at a time until it absorbs and rice is tender, about 20 minutes in total.
Stir in salt, pepper, other herbs or seasonings and remove from heat.
Stir in Parmesan cheese and the remaining butter. Serve immediately. Serves 2-3 as a main or 4 as a side.
Haley is a Canadian wellness journalist specializing in the cannabis space. Based on Vancouver Island, she has expanded her craft to include the cultivation side of the industry. Haley believes the key to restoring balance within our ecosystems, both internal and external, is through the practice of regenerative systems, to which she now lovingly dedicates her time and focus.