Wild Rice Risotto
I made this with a mixture of red rice, brown basmati and white basmati but you could easily use a bag of mixed wild rice. I think this would make a great vegetarian dinner party option because you can make it, leave it and reheat when you’re ready to serve.
The vegetables in the dish are 100% flexible. I used some gorgeous oyster mushrooms and a leek and shallot but you could easily replace with green veg or whatever you have in your fridge.
Mixed Rice Risotto
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 2 people
Ingredients
- 170 g Mixed rice rice, brown, wild, white
- 1 glass White wine
- 150 g Mixed mushrooms
- 1 large Leek
- 1-2 Shallots
- 2 tbsp Butter
- 2 tbsp Olive oil
- 2 cloves Garlic
- 2 tbsp Yoghurt
- 50 g Vegetarian hard cheese
- 1 ltr Vegetable stock
Instructions
- Finely slice the (washed) leeks, shallots, mushrooms (torn into small pieces) and fry with the butter and oil for 5 minutes
- Add the garlic (chopped) and continue cooking for 5 minutes (the mushrooms will release some water so the garlic doesn’t burn)
- Add the rice (you may need to add the harder rices first and the white rice after 10 minutes – make sure you follow the package instructions) and the white wine
- Cook for a few minutes until the wine has evaporated
- Like any risotto, continue stirring and adding ladle fulls of stock at a time until the rice is cooked (20-40 minutes depending on the variety)
- Turn off the heat and add the grated cheese, salt and peeper, the yoghurt and an extra drizzle of olive oil. Serve!