Risotto on Porridge Rice with Mushrooms Leaf Parsley

by Pia Haugseth
40 min
Risotto on Porridge Rice with Mushrooms Leaf Parsley
Risotto is my favorite and this one is made with something you usually have in the cupboard, namely porridge rice! With this dish you can also add leftovers if you have in the fridge. Finely chopped celery stalks, carrots or even broccoli are very good to include. If you have some good hard cheese like parmesan or compte lying around, just grate it and add it at the end.


  • 75 g short grain rice
  • 1 x shallots
  • 2 x aromatic mushroom
  • 1 dl alcohol-free beer
  • 3 1/2 dl water
  • 1/2 x vegetable bouillon
  • 2 tbsp ricotta
  • 1 pinch black pepper
  • 1 pinch sea salt flakes
  • 1 handful leaf parsley


  1. Rinse the rice clean with water. To a pan, add some olive oil and minced shallots. Fry until glossy. Mince the aromatic mushrooms and place to the pot. Stir and lower the heat.
  2. Add alcohol-free beer and bring to a boil. (If you have a pint of dry white wine, you replace the apple juice with wine;)) In another pot, boil water and vegetable broth. Let the risotto simmer and add 1 and 1 dl of broth until you have cooked everything. This takes about 30 minutes.
  3. Stir in the ricotta and season with salt and pepper. Finely chop parsley leaves and mix in. If you have left over hard cheese, you can grate it and add it as topping.