main course

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	lemons 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