Mushroom lovers rejoice! This risotto featuring savory and delicious oyster mushrooms has all of that great umami flavor without incorporating any meat. Gourmend vegetable broth and Parmesan cheese make this risotto as smooth as it is flavorful.
Low FODMAP Mushroom Risotto
Rated 5 stars by 1 users
gourmend vegetable broth, 3 cups
olive oil, 2 tbsp
butter, 1 tbsp
oyster mushrooms, 1 cup diced
fresh thyme, 1 tsp
ground sage, 1 tsp
arborio rice, ¾ cup
white wine, ¾ cup
freshly grated parmesan, ⅓ cup
salt and ground black pepper, to taste
Fresh thyme for garnish
In a medium saucepan or pot, add the olive oil & heat until shimmering over medium heat.
Once oil is shimmering, add diced mushrooms & fresh thyme to the pot, then season with salt & pepper according to taste. Cook over medium low heat until the mushrooms are just tender, about 5 minutes.
Using a slotted spoon, remove the mushrooms & set aside.
Melt butter in the pan. Once butter is melted, add arborio rice, stirring to coat each grain in the melted butter. Add the wine and simmer until reduced by almost ½.
Add in the broth ½ cup at a time, stirring continuously, allowing the rice to absorb the broth almost fully before adding more. Add in the fresh ground sage, then continue adding broth ½ cup at a time, stirring and cooking until rice is tender but firm to the bite, about 20 minutes.
Add the mushrooms back to the pot & stir once more to incorporate them.
Remove the pot from the heat & stir in the freshly grated parmesan.
Plate & serve with fresh thyme and additional sprinkles of parmesan if desired.