Cooked risotto rice and white mushrooms, in a creamy dairy free sauce, perfect food for chilly, autumn evenings. This is something I used to make when I was vegetarian, and I’m a firm believer in not having to miss out on anything when you’re vegan, so this is my veganised version of mushroom risotto
Yield; Two-Three servings (approx 465-310 kcal per serving) Cook time; 40 minutes
You’ll need;
- 300g/ 10.5oz white mushrooms, sliced
- Two teaspoons of oil
- Two cloves of garlic, minced
- One small brown onion, minced
- 200g/7oz of risotto rice
- 600ml hot vegetable stock
- 30g/1oz dairy free parmesan (optional)
- Half a teaspoon of both dried thyme and dried tarragon
- Salt and black pepper to taste
Method;
- Add one teaspoon of oil into a large frying pan over a medium high heat. Saute the mushrooms for around five minutes. Once they’re cooked, remove from the pan along with their juices and set aside
- In the same pan, add another teapsoon of oil. Add the garlic and onion and fry for five minutes, stirring occasionally
- Then add the rice and fry for a few minutes stirring constantly, until the edges of the grains begin to turn translucent. Then you can begin adding the stock
- Slowly add the stock, a ladle at a time, until the rice is cooked and all the stock is incorporated. Add the herbs along with the first ladle of stock, and remember to stir often
- Once all the stock is added and the rice is cooked, add the mushrooms back into the rice along with the parmesan (if using). Give the mushrooms five minutes or so to warm through
- Finally remove from the heat and allow the risotto to stand for five minutes before serving, this will give a really creamy finish to the resutling dish
Bethany's Vegan Kitchen 