Mushroom risotto
This recipe is from a Dutch cookbook by Lisette Kreischer. If you’re a fan of this delicious risotto recipe, then check out more of Lisette’s creations on her website!
ingredients
| 150 g | arborio rice |
| 1 clove | garlic peeled and chopped |
| 1 | small onion peeled and chopped |
| 1/2 tbsp | vegan butter |
| 3 tbsp | olive oil |
| 5 | sun-dried tomatoes cut into pieces |
| 125 g | mushrooms scrubbed and cut into pieces, e.g. oyster mushrooms |
| 75 g | green peas frozen |
| 500 ml | vegetable broth |
| 60 ml | white wine |
| olive oil or coconut oil (extra) | |
| 1 tbsp | fresh parsley chopped |
| 1/2 | lemon rind grated |
| 1/2 | lemon juiced |
| sea salt to taste | |
| freshly ground black pepper to taste | |
| 1 tbsp | nutritional yeast flakes optional |
instructions
1
Heat the olive oil together with the vegan butter in a deep pan.
2
Fry the onion and garlic, and then add the rice.
3
Stir well until the rice becomes glassy – from that moment, the rice is ready to absorb moisture.
4
Deglaze the pan with white wine and keep stirring until the rice has absorbed the white wine.
5
Add the vegetable broth a dash at a time, stirring until the rice has absorbed the broth before adding the next dash. This takes fifteen to twenty minutes in total.
6
In the meantime, heat some oil in the frying pan, and fry the mushrooms until golden brown. Season with some salt and pepper.
7
About five minutes before the rice is ready, add the peas and sun-dried tomatoes.
8
Cook the rice until done. The rice should be smooth but also have a small bite.
9
Finish with the mushrooms, a dash of lemon juice, some lemon zest, the fresh parsley and some nutritional yeast.
Recipe notes
Tip: The nutritional yeast flakes that are recommended in this recipe can be found in certain supermarkets or in health food stores. It has a savoury taste and is a lovely substitute for parmesan cheese.
| Ingredients | arborio rice, fresh parsley, freshly ground black pepper, garlic, green peas, lemon, lemon rind, mushrooms, nutritional yeast flakes, olive oil, sea salt, small onion, sun-dried tomatoes, vegan butter, vegetable broth, white wine |
| Course | Main Course |
| Cuisine | Italian |
| Special diets | Gluten-Free, No Added Sugar, Nut-Free |
| Difficulty | Level 2 (average) |
| Cooking time | 45-60 Minutes |
| Season | Autumn, Winter |
| Taste | Savory |
| Preparation method | Cooking |
| Type of dish | Rice Dish |
| Others | Supermarket Friendly |
| Campaign | VeggieChallenge |
Other delicious recipes
Inbetween
Vegan Pesto
Main Course
Quinoa and Roasted Beets
Drinks
Green Smoothie
