Vegan Mushroom Risotto Vegan Mushroom Risotto
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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 50 g Dried porcini mushrooms
  • 100 g Chestnut mushrooms
  • 100 g Shiitake mushrooms
  • 4 Shallots
  • 3 Garlic cloves, crushed
  • 300 g Risotto rice
  • 120 ml White wine
  • 400 ml Vegetable stock
  • 100 g Vegan parmesan
  • 2 g Fresh parsley

Vegan Mushroom Risotto

  1. Place the porcini mushrooms in a jug or a small pot and cover in about 500 ml of boiling water. Cover and set aside.
  2. Clean your fresh mushrooms of any dirt under the tap. Slice and set aside.
  3. Heat up 2 tbsps of olive oil in a large pan,
  4. Add in chopped shallots and fry on a low heat until translucent about 5 minutes, stirring regularly.
  5. Add the 3 garlic cloves to the shallots and fry, stirring frequently for 2 minutes.
  6. Mix in rice and fry it off for 30 seconds, stirring frequently.
  7. Gently drain and retain the porcini mushroom stock making sure you don't leave any dirt or grit as this will form as part of the stock. Add this to the vegetable stock.
  8. Next add the wine to the rice. Allow the wine to cook off completely before adding the first small portion of stock.
  9. Keep on adding the stock, ladel by ladel, until fully absorbed by the rice before adding the next ladel. Make sure to stir the rice often, which makes a creamy risotto.
  10. Keep on adding the stock to the rice until the rice is almost al dente. It will take about 15-20 minutes from the moment you first started adding liquid to the pan.
  11. When the risotto is nearly done, using a separate pan fry the mushrooms in 1 tbsp of plant based butter. Cook them for 5 - 10 minutes for a caramelised texture.
  12. Serve the risotto and top with more pan fried mushrooms, vegan parmesan and fresh parsley.


Vegan Mushroom Risotto Vegan Mushroom Risotto

Vegan Mushroom Risotto

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 50 g Dried porcini mushrooms
  • 100 g Chestnut mushrooms
  • 100 g Shiitake mushrooms
  • 4 Shallots
  • 3 Garlic cloves, crushed
  • 300 g Risotto rice
  • 120 ml White wine
  • 400 ml Vegetable stock
  • 100 g Vegan parmesan
  • 2 g Fresh parsley
  1. Place the porcini mushrooms in a jug or a small pot and cover in about 500 ml of boiling water. Cover and set aside.
  2. Clean your fresh mushrooms of any dirt under the tap. Slice and set aside.
  3. Heat up 2 tbsps of olive oil in a large pan,
  4. Add in chopped shallots and fry on a low heat until translucent about 5 minutes, stirring regularly.
  5. Add the 3 garlic cloves to the shallots and fry, stirring frequently for 2 minutes.
  6. Mix in rice and fry it off for 30 seconds, stirring frequently.
  7. Gently drain and retain the porcini mushroom stock making sure you don't leave any dirt or grit as this will form as part of the stock. Add this to the vegetable stock.
  8. Next add the wine to the rice. Allow the wine to cook off completely before adding the first small portion of stock.
  9. Keep on adding the stock, ladel by ladel, until fully absorbed by the rice before adding the next ladel. Make sure to stir the rice often, which makes a creamy risotto.
  10. Keep on adding the stock to the rice until the rice is almost al dente. It will take about 15-20 minutes from the moment you first started adding liquid to the pan.
  11. When the risotto is nearly done, using a separate pan fry the mushrooms in 1 tbsp of plant based butter. Cook them for 5 - 10 minutes for a caramelised texture.
  12. Serve the risotto and top with more pan fried mushrooms, vegan parmesan and fresh parsley.