Wild Rice Risotto

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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.

 

Nutty & creamy risotto
Print Recipe

Mixed Rice Risotto

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Keyword: risotto, vegetarian
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!