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!
|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|
|sea salt to taste|
|freshly ground black pepper to taste|
|1 tbsp||nutritional yeast flakes optional|
Heat the olive oil together with the vegan butter in a deep pan.
Fry the onion and garlic, and then add the rice.
Stir well until the rice becomes glassy – from that moment, the rice is ready to absorb moisture.
Deglaze the pan with white wine and keep stirring until the rice has absorbed the white wine.
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.
In the meantime, heat some oil in the frying pan, and fry the mushrooms until golden brown. Season with some salt and pepper.
About five minutes before the rice is ready, add the peas and sun-dried tomatoes.
Cook the rice until done. The rice should be smooth but also have a small bite.
Finish with the mushrooms, a dash of lemon juice, some lemon zest, the fresh parsley and some nutritional yeast.
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.
|Special diets||Gluten-free, No added sugar, Nut-free|
|Difficulty||Level 2 (average)|
|Cooking time||45-60 minutes|
|Type of dish||Rice dish|