VEGAN MUSHROOM RISOTTO
Creamy, full of flavour and super easy. A great recipe to impress friends without much effort.
prep time 10 mins total time 20-30 mins serves 4
- 4 shallots
- 3 cloves of garlic
- 300g aroborio rice
- 250g closed cup mushrooms
- 2 portobello mushrooms
- 1l vegetable stock
- Juice of a lemon
- Nutritional yeast
- Fresh parsley
- Salt and pepper
- Knob of vegan butter
- Chop the shallots and garlic, adding to the pan with a healthy glug of oil.
- Fry until the onions and garlic have softened. Meanwhile chop up the mushrooms.
- Add the mushrooms to the pan, cooking until they have softened and shrunk.
- Add in the rice and stir together for approx 1 minute.
- Prepare your stock and add around 1/4 to the rice to the pan, mixing everything together. Stir continuously over a gentle heat until the rice has absorbed all of the liquid.
- Add a little more stock, stirring again in with the rice until all of the liquid is absorbed. Repeat this process over until all the stock has been added.
- When the risotto is cooked, remove the pan from the heat.
- Squeeze in the lemon, add in the nutritional yeast, parsley, butter and salt and pepper. Stir together, and adjust seasoning to taste.
- Risotto is a really delicious meal that can be adapted with a variety of yummy vegetables like mushrooms, butternut squash, asparagus, tomatoes etc.
- It is a great option to make for family or friends who are not vegan, as it is a dish they most likely have enjoyed before without considering the fact that it is vegetarian. As it's often on restaurant menus, it will feel familiar while also being a perfect recipe to impress non-vegans.
- Adding butter at the end really adds a yummy creamy texture, but you can leave this out if you prefer.
- Top with some vegan parmesan if you can get your hands on some.