Foraged Mushroom Risotto

A creamy risotto featuring locally foraged mushrooms and seasonal herbs.

Local

50 min

Low Carbon

Medium Water

Medium Energy

In a large pan, heat olive oil over medium heat. Add onions and cook until translucent, about 5 minutes.
Add garlic and mushrooms, cook until mushrooms release their moisture, about 5-7 minutes.
Add rice and stir to coat with oil, toasting slightly for 1-2 minutes.
If using, add wine and stir until absorbed.
Add warm broth one ladle at a time, stirring frequently and waiting until liquid is absorbed before adding more.
Continue adding broth and stirring until rice is creamy and al dente, about 18-20 minutes.
Remove from heat, stir in butter, Parmesan or nutritional yeast, herbs, salt, pepper, and lemon juice.
Cover and let rest for 2 minutes before serving.