Mushroom & Mixed Grain Risotto

Ingredients

• about 15 g (½ cup, loosely packed)dried mushrooms
• a glugolive oil
• ½onion, finely chopped
• 2 clovesgarlic, sliced
• 100 g (½ cup)risotto rice
• 100 g (½ cup)quinoa and bulgar wheat mix
• 250 ml (1 cup)chicken or vegetable stock
• a glug, optionalwhite wine
• a dash, optionalmushroom ketchup
• to tastefinely grated Parmesan and chopped chives

Instructions

1. 1

   Soak the mushrooms

   Put the dried mushrooms in a jug and pour over about 250 ml boiling water. Leave them to soak for 10 minutes.

2. 2

   Soften the aromatics

   Heat the olive oil and fry the onion and garlic for a few minutes, until soft. Add the risotto rice and fry until translucent.

3. 3

   Add the soaking liquid

   Strain the mushrooms, keeping the soaking water. Gradually add the mushroom water to the rice, followed by the stock, stirring continuously and letting the liquid absorb before adding more.

4. 4

   Add the grains

   After about 7 minutes, add the quinoa and bulgar wheat. Finely slice the soaked mushrooms and stir them into the pan. Continue adding liquid, then add a splash of wine and/or a dash of mushroom ketchup if using. Season to taste.

5. 5

   Cook until creamy

   After about 30 minutes of gentle stirring, the grains should be soft and coated in a creamy, starchy sauce.

6. 6

   Garnish and serve

   Serve immediately, garnished with finely grated Parmesan and chopped chives.

What is mushroom and mixed grain risotto?

Risotto is an Italian rice dish cooked gradually with liquid and stirred until the rice releases starch into a creamy sauce. This version brings in quinoa and bulgar wheat alongside the rice, with soaked dried mushrooms providing savoury depth.

The combination works because the risotto rice gives the dish its creamy base, while the other grains add variety to the texture. Parmesan and chives finish it with a salty, fresh contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 628 calories, 21g protein, 116g carbs, 7g fat.

Most of the carbohydrates come from the risotto rice, quinoa and bulgar wheat, while the oil and Parmesan contribute much of the fat. The grains, mushrooms and Parmesan provide the protein. Balance the plate with a generous serving of green vegetables or salad alongside.

Choosing the grains

Risotto rice: use a short-grain variety intended for risotto so it can release starch as it cooks. Frying it briefly until translucent helps coat the grains in oil before the liquid goes in.

Quinoa and bulgar: add this mix after the rice has cooked for about 7 minutes, as directed. The different grains may soften at slightly different rates, so check their texture as the dish approaches the end of cooking.

Making the most of dried mushrooms

Soaking water: the hot water draws flavour from the dried mushrooms, so keep it when straining them. Add it gradually, allowing the rice to absorb each addition before pouring in more.

Mushroom pieces: slice the soaked mushrooms finely before adding them to the pan. This spreads their flavour through the risotto and makes them easier to eat alongside the grains.

Stirring and adding liquid

Steady additions: add the soaking water and stock in stages, stirring as you go rather than pouring it all in at once. The method relies on the liquid being absorbed between additions to build a cohesive sauce.

Gentle heat: keep the risotto at a gentle simmer while stirring. If the pan looks dry before the grains are tender, continue adding the available liquid gradually.

How to tell when it is ready

Grain texture: after about 30 minutes of gentle stirring, the grains should be soft. Taste a few grains near the end, since the rice, quinoa and bulgar may not finish at exactly the same moment.

Sauce: look for a creamy coating around the grains rather than a dry or watery mixture. Serve as soon as it is ready, as the sauce thickens as it stands.

Seasoning and serving

Optional additions: white wine and mushroom ketchup are both optional; add a splash of wine and/or a dash of ketchup during cooking if you want to use them. Season to taste, keeping in mind that stock and Parmesan can both contribute saltiness.

To finish: scatter over Parmesan and chopped chives just before serving. A simple green salad or steamed vegetables make a fresh side for this rich, grain-based main.

Recipe notes & tips

• Keep the mushroom soaking water when straining the mushrooms, as it is part of the cooking liquid.
• Add the liquid gradually and stir regularly so the rice can release starch into the sauce.
• Slice the softened mushrooms finely so they are distributed throughout the dish.
• Taste the grains towards the end of cooking to check that the rice, quinoa and bulgar are tender.
• Add the Parmesan and chives immediately before serving for a fresh finish.

Variations

• Use vegetable stock: choose it instead of chicken stock for a meat-free version.
• Add white wine: pour in a glug during cooking for an optional wine note.
• Try mushroom ketchup: add a dash for an extra savoury accent.
• Change the garnish: use extra chives or Parmesan to suit your preference.
• Serve with greens: pair the risotto with steamed vegetables or a crisp salad.

Common mistakes to avoid

• Discarding the soaking water: strain the mushrooms over a bowl or jug so you can use the flavourful liquid.
• Adding all the liquid at once: pour it in gradually and let each addition absorb before adding more.
• Cooking too fiercely: keep the risotto at a gentle heat so the grains cook steadily as you stir.
• Stopping before the grains are tender: taste the rice and mixed grains before deciding the dish is done.
• Letting it stand too long: serve straight away, as the creamy sauce thickens as it cools.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat thoroughly in a pan with a splash of water or stock, stirring until hot throughout; the texture may be thicker than when freshly made.

Frequently asked questions