Creamy Vegan Mushroom Risotto Recipe
Get ready to dive into a world of vegan indulgence with this Creamy Vegan Mushroom Risotto! 🍄🍚
Let your taste buds revel in the luxurious blend of earthy mushrooms, creamy Arborio rice, and the use of a quality vegetable stock.
This recipe takes the classic Italian comfort dish to new heights of plant-based perfection, promising a symphony of flavours that will tantalise your senses.
🍲 Creamy Vegan Mushroom Risotto Recipe 🌿
📝 Ingredients:
1 tbsp of olive oil
1 brown onion, diced
2 cups of mushrooms, diced
1.5 cups of Arborio rice
5 cups of vegetable stock
2 tbsp of vegan butter
Salt & pepper to taste
Vegan cheese, grated
*Optional: Handful of spinach or green peas
🔪 Method:
– In a large cooking pot, drizzle some oil, and sauté the onion until tender and translucent.
– Add the mushrooms and cook them for approximately 5 minutes until they release their flavours and become slightly golden.
– Toss in the rice, mixing it with the sautéed vegetables and briefly sautéing the ingredients together.
– Pour in 3 cups of stock, stirring thoroughly to ensure the rice absorbs the liquid. Cover the pot and let it simmer for about 20 minutes until most of the stock is absorbed.
– Add another cup of stock and repeat the previous step, allowing the rice to cook for another 10 minutes.
– Once again, pour in another cup of stock, following the same process for an additional 5 minutes of cooking.
– Introduce the butter and season the risotto with salt and pepper, mixing it well to incorporate the flavours.
– Turn off the heat and gently fold in a generous handful of grated vegan cheese, making the risotto even creamier and enhancing its delicious taste. Optional: stir through greens such as spinach or green peas during this stage.
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2 Comments
You put rice and other random ingredients in a pan, that's no RISOTTO at all
Yum looks great