This creamy mushroom risotto is the ultimate comfort food—rich, earthy, and satisfying. Made with fresh mushrooms, Arborio rice, and NJM’s Walnut Milk, it brings a subtle nuttiness that perfectly complements the savoury flavours. Perfect for a cosy dinner or an elegant main course.

Preparation Time: 15–20 minutes

🍄 Ingredients

• 1 cup Arborio rice

• 200g fresh button or shiitake mushrooms, sliced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth (keep warm)

• 300 ml NJM’s Walnut Milk

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1/4 cup grated Parmesan cheese (optional)

• Salt and pepper to taste

• Fresh parsley for garnish

🍽️ Instructions

1. Sauté Mushrooms
   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until golden brown and tender. Remove from pan and set aside.

2. Cook Onions & Garlic
   In the same pan, add the remaining olive oil and butter. Sauté the chopped onion until translucent (about 3–4 minutes), then add minced garlic and cook for another minute until fragrant.

3. Toast the Rice
   Add Arborio rice to the pan and stir to coat with the oil and butter. Cook for 2–3 minutes, stirring constantly, until the grains are slightly translucent at the edges.

4. Add Broth Gradually
   Begin adding warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for 18–20 minutes until the rice is al dente and creamy.

5. Add Walnut Milk and Mushrooms
   Stir in NJM’s Walnut Milk and return the sautéed mushrooms to the pan. Mix well and cook for another 2–3 minutes until everything is well combined and heated through.

6. Finish with Cheese and Seasoning
   If using, stir in grated Parmesan cheese. Season the risotto with salt and pepper to taste.

7. Garnish and Serve
   Garnish with fresh parsley and serve warm. Enjoy this creamy, nutty, and comforting dish!