Prebiotic-rich mushroom risotto

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This mushroom risotto is rich in prebiotic fibre from the mushrooms, garlic and onion, which can help support the growth of beneficial gut bacteria. The use of olive oil instead of butter makes it heart-healthy, while the white wine and parmesan cheese add depth of flavour. Enjoy a delicious and comforting meal!

Ingredients

• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 lb mixed mushrooms (such as reishi, lions mane, turkey tail, shiitake, cremini, and oyster), sliced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup grated parmesan cheese (optional)
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. In a medium pot, heat the vegetable broth over low heat.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
3. Add the arborio rice and sauté for 2-3 minutes, or until the rice is lightly toasted.
4. Add the white wine and cook, stirring constantly, until the liquid is absorbed.
5. Add the sliced mushrooms, dried thyme, salt, and pepper to the pot. Continue to cook, stirring occasionally, until the mushrooms are fully cooked and the liquid has been absorbed.
6. Begin adding the vegetable broth to the pot, 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more. Continue adding broth and stirring until the rice is tender and the mixture is creamy, about 20-30 minutes.
7. Remove the pot from the heat and stir in the grated parmesan cheese, if using.
8. Serve hot, garnished with chopped fresh parsley, if desired.