Can Risotto Mushroom be Chinese Style? Yes, and Here’s How!

I enjoy making food from scratch. It gives the food a much-needed freshness and is usually deemed more healthy than a pre-cooked meal full of cancerous preservatives.

Let’s explore today’s Chinese Style Risotto Mushroom Recipe today. We will add a few alternatives/substitutes for vegetarians wherever we use meat. Today, our choice of meat is chicken. 

Chinese Style Risotto Mushroom Recipe


  • 2 Tbsp. Butter for frying.
  • 500 g chicken mince (vegetarians can use blanched almonds as a perfect substitute)
  • Pimento (Allspice) and cinnamon sprinkled over the chicken mince.
  • Sprinkle of fresh or dry thyme
  • Freshly ground black pepper to taste.
  • 500 grams of mushrooms, cut in halves or quarters and sprinkled with table salt
  • 2 Tbsp. Soy sauce
  • 1 tsp ginger and garlic mix, chopped fine (or make a paste)
  • 200 ml rice (around 3/4th cup)
  • 1 cup boiling water for white rice, or just under 3/4 cup for if you are using brown rice
  • Natural yogurt use as a sauce (you can substitute soy sauce if lactose-intolerant)

Total cooking time in the kitchen: About 10 minutes


  1. In a large cooking pot, melt the butter, then quickly add minced chicken (sprinkle allspice and cinnamon beforehand). 
  2. Sprinkle garlic, thyme and spices and stir well. Don’t let it turn brown, and stir until it turns golden.
  3. Add Salter mushroom, and stir continuously. Add Soy Sauce.
  4. Add rice, and then add water. 
  5. Keep stirring. 
  6.  Stir, bring the heat right down, stir again, and cover—cook at the lowest heat for 12 minutes for white rice and 20 minutes for brown rice.

Serving directions

The modern-day cook directly dishes out the risotto onto the plate pours amasi/yogurt on top as a sauce. If lactose-intolerant, you can sprinkle more natural soy sauce on top. Alternatively, you can serve with a simple salad, and that will add much-needed moisture to the meal. 

This recipe serves around three hungry people.

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