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Garlic and Mushroom Risotto


  • 2 L vegetable stock, either liquid or its powder equivalent
  • 500 g short grain brown rice
  • 250 g mushrooms, sliced
  • 100 g dried oyster or other mushrooms
  • ½ a bulb of garlic
  • 2 onions, finely diced
  • 1 small bunch of spring onions, chopped
  • ¼ cup dry white wine
  • Unrefined salt and pepper to taste
  • 150 ml coconut cream
  • 150 g walnuts, chopped


Put the stock on to boil. Crush and peel the garlic, but leave whole. Dry sauté the diced onion. Add half the sliced mushrooms and spring onions and sauté them. Add the rice. Stir for 2 minutes and then add the wine. Stir; then add the dried mushrooms and 1 cup of stock. Continue adding 1 cup of stock until it is absorbed and then another cup, etc. When all the stock has been used and the rice is cooked, add the coconut cream, salt, walnuts and remaining sliced mushrooms. Garnish with chopped spring onions and pepper.

Serves 4- 6


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