[Recipe] Roots Risotto


Jon and I really enjoy Meat Free Mondays from time to time.  Mostly we settle on sushi or something else we can order and swipe for, but every now and again we’ll come up with something different to cook together.  Last night was a total experiment that paid off (the second time round, I tossed the first batch in the bin because I went for a smoke and burnt the rice).  I introduce to you… Roots Risotto!


  • 2 tbl spoon olive oil
  • 1 cup arborio rice
  • 2L stock, heated (we used a 3 cheese packet sauce that came with the risotto, but any stock will do)
  • 1 onion, chopped
  • 5 sprigs of spring onion, sliced & rinsed
  • Half a punnet of white button mushrooms, rinsed and sliced
  • 2 cloves garlic
  • Half a punnet of bean sprouts
  • 1 tablespoon butter
  • Salt & pepper to season


  1. In a saucepan, saute the garlic and onion in the olive oil until onions become see-through.  
  2. Add mushrooms and let those cook for a few minutes too.  
  3. Once cooked, remove onion, mushrooms and garlic mix and toss into a bowl, let that chill on the side while you get cracking on the risotto.
  4. Pour the arborio rice and mix into onions, stir every minute or so for about 5 mins (important: the rice should toast a bit, but do not let it brown or burn, this is where I failed the first time).
  5. Take 1L heated stock and pour in one ladle at a time, stir gently while the rice absorbs the liquid.
  6. When the edges of the rice start drying, it’s time to add in another ladle (you should be adding more liquid every two minutes or so).
  7. Tip: stir, stir, stir.  The more you stir the creamier the rice becomes.
  8. Once the liquid stock is used up, your risotto should be at a good consistency, not thick and stodgy, but not runny either (our risotto was still crunchy at this point, so we kept adding the remaining liter of liquid stock and turned up the heat for another 10 mins or so.  Eventually (about 45 minutes in total for us), the risotto looked great and tasted softer and more edible.
  9. Add in some salt and pepper for seasoning, lob in that table spoon of butter and give it a good stir.
  10. Chuck in the spring onions and bean sprouts, mix all together.
  11. Serve immediately.

The bean sprouts add a great texture to the risotto and the ingredients chosen were all super fresh and tasty.  I was skeptical about this one, I won’t lie.  But Jon practically licked the bowl and then ate the rest of mine, so it couldn’t have been terrible.

Let me know if you try the recipe, and get creative, my favourite thing about risotto is that you can basically add anything to it and it’s a whole new dish.  Next time Jon goes away I’m planning on making a bacon, mushroom and tomato risotto.  Yum!



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