Plant-based Mushroom Risotto
Mushroom Risotto
Simple and delicious risotto
Equipment
- Large saucepan
- Measuring jug
Ingredients
- 150g Chestnut mushrooms Thickly sliced
- 200g Any other type of mushroom Thickly sliced
- 1 Small onion Finely chopped
- 2 Garlic cloves Finely chopped
- 350 g Arborio risotto rice
- 1 litre Vegetable stock
- 200 ml Vegan white wine
- 2 tbsp Olive oil
- 20 g Vegan butter or margarine
- 1 tbsp Dried thyme
- 2 tbsp Parsley leaves Finely chopped
- 2 tbsp Nutritional yeast
- Salt and pepper for seasoning
Instructions
- Heat oil in a large saucepan
- Add the onion, cook for 5 minutes until softened
- Add the garlic and thyme, cook for a further 2 minutes
- Add all the mushrooms and season with salt and pepper, cook for a further 2 minutes
- Add the rice, then pour in the wine and give it a good stir
- Let the wine evaporate and then add a quarter of the stock, stirring frequently until liquid absorbed
- Repeat until stock all gone
- You know it is cooked when it has a creamy texture
- Now add the nutritional yeast and butter/margarine and give it a good stir
- Top with fresh parsley and serve immediately
