Mushroom Risotto

When it comes to rice, you basically have two choices:

+ you activate brown rice. That means that you have to soak it with a bit of apple cider vinegar or lemon juice for at least 12 hours. Even better to keep the water you soaked the rice in for the next batch of rice, which will increase the amount of phytase (the enzyme that breaks up phytates- complexes of phytic acid bound to zinc, phosphorus, magnesium and iron). Rinse the rise well before cooking it. You will get all the important minerals and fiber.
+ you use white rice. No need to activate it, because most of the phytates have been remove. White rice lacks nutrients including fiber. But at least it lets you absorb the nutrients form the food that you eat with the rice. The worst you can do is consume whole grains that have NOT BEEN ACTIVATED. Not only do they cause stress on your digestive system, they also interfere with the absorption of nutrients that you eat at the same time.


Mushroom Risotto
Serves 4
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Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
  1. 1 onion, chopped
  2. 1 1/2 cups arborio rice
  3. 1/2 cup dry white wine
  4. 4 1/4 cups (1 liter) vegetable broth
  5. 1 tbsp plus 1 tsp extra virgin olive oil
  6. 2 garlic cloves, peeled and chopped
  7. handful fresh parsley
  8. 1 punnet (about 9) brown mushrooms, halved and cut in thick slices
  9. sea salt, freshly ground black pepper
  10. optional: 2 tbsp grated parmesan cheese
  1. Heat olive oil in a heavy pot on the stove over low/medium heat.
  2. Add onion and sautee until translucent, about 3 minutes.
  3. Stir in rice and cook for a minute.
  4. Stir white wine and cook until completely evaporated.
  5. Add 1/2 cup veggie broth at a time and cook until it has been completely absorbed. Stir in between so the rice doesn't stick to the pot.
  6. Meanwhile, chop garlic, parsley and cut the mushrooms.
  7. Heat a non stick skillet over low/medium heat and add 1 tsp olive oil. Cook garlic for one minute. Add mushrooms and increase the heat to medium. Cook them for 2 minutes until slightly brown. Season with salt and pepper.
  8. When the rice is done, stir in the parmesan, mushrooms and parsley. Add salt if needed.
  9. Serve immediately.

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