Mushroom risotto
Mushroom risotto
Creamy, nutty and zesty mushroom risotto.
Vegan, nut free | Serves 2 | MAIN
Ingredients:
- 40g dried porcini
- 1 vegetable bouillon cube
- 4 tablespoons of olive oil
- 300g white mushrooms, cut in slices
- 2 cloves of garlic, crushed
- 1 onion, finely diced
- 230g carnaroli rice
- A splash of white wine
- Salt, pepper and oregano
- Zest of 1 lemon
- Juice of half lemon
- 1 tablespoon of vegan butter (I used Flora buttery)
- 30g of vegan cheese (I used Tesco's free from alternative to Italian hard cheese)
- Handful of fresh parsley, finely sliced
- 1 sprint onion, finely sliced (only the green part)
Steps:
Add the dried mushrooms in a bowl and cover with boiling water to rehydrate for at least 20 minutes.
While the porcini mushrooms are rehydrating, prep the rest of the mushrooms and onion. In large pan, on a medium heat, add half of the olive oil, the crushed garlic and the white mushrooms.
Sauté for 4-5 minutes before adding the hydrated porcini and sauté for 2-3 more minutes.
Add the sautéed mushrooms in a bowl and continue cooking in the same pan.
In a pot, on a low heat, add the veggie stock and 800ml of boiling water. Keep it on low heat while you are cooking the rice as we need to use it hot.
In the pan, add the remaining of the olive oil, and onion and sauté until translucent.
Add the rice and sauté for a minute to coat in the olive oil.
Add of splash of white wine and cook until the wine has evaporated.
Add 2 ladleful of the veggie stock in the rice, keep turning and once the water has been absorbed continue adding 2 more. You want to keep doing that for 16 minutes.
After 16 minutes add the cooked mushrooms, lemon juice and zest, cook for another 2 minutes.
Remember to season at this point. Then turn off the heat, add the butter and cheese and stir to incorporate.
Cover and let it rest for 10 minutes before serving.
Add the parsley and spring onions.
Happy cooking everyone!
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