Monday, June 12, 2017

Mushroom Risotto

I like ordering things that I don't normally cook at home, and Risotto is one of them. Well, it was...until I tried this ridiculously easy to make and delicious recipe! It is super creamy, even though it has no dairy, and because I used brown rice, it is also gluten-free. This is the perfect side, or it can also be a whole meal when paired up with some veggies.


1 cup of brown rice
2 cups of water
6 ounces of organic cremini mushrooms (sliced)
2 ounces of organic cremini (or other mushrooms) chopped
1 medium onion
3 cloves of garlic (minced)
1/4 cup of almond milk

Paso a paso

1) Add one cup or brown rice to 2 cups of water. Cook in high for 10 minutes, then on low for 10 minutes.
2) While rice is cooking, sauté onion, garlic salt and pepper until transparent. Add mushrooms and oregano.

3) Blend onions and mushrooms together with almond milk to make the sauce. Add the sauce to the rice and cook on low for 10 minutes.

4) Chop the rest of the mushrooms into tiny pieces and fry them until crispy. Add to the risotto, and mix in well.

 5) Serve with your favorite vegetable (this is crisped organic broccolini). Be prepared for the kids to ask for seconds.


  1. The recipe is really easy and I wonder why not you tried it earlier. Thanks for sharing the yummy thing and I hope to read more of your recipes here.

    1. I wonder also. Fear can hold us back for no reason. Will start posting more recipes soon.