Oyster Mushroom Risotto

Preparation time 5 min
Cooking time 20 min
This recipe keeps for 2 days

Ingredients (2 servings)

  • 3 cup sliced Oyster mushrooms, raw
  • 1 cup Brown rice, uncooked
  • 1 large Red onion (diced)
  • 3 clove Garlic, raw (minced)
  • 1 cup Water
  • 1/2 tbsp Grapeseed oil (any cooking oil)
  • 1 tsp Salt
  • 1 tsp, ground Black pepper

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  1. In a large pot, heat oil, add diced onion, and cook until translucent, about 3-4 minutes.
  2. Add garlic, mushrooms and season with salt and pepper, stirring occasionally, until tender, about 3-4 minutes. Feel free to add some wild mushrooms as well to maximize the taste.
  3. Add rice, water and bring the pressure cooker into sealing position. Cook for 20 minutes and then use natural pressure release.

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One serving contains 459 calories, 13 grams of protein, 7 grams of fat, and 90 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.