Vegan Mushroom Risotto
Warm and creamy rice with mushrooms and plant-based cheese.
Equipment
- pan or pot
- cutting board
- knife
- bowl
Ingredients
- 250 g Carnaroli rice (or Arborio or Roma)
- 350 g common mushrooms
- 20 g dried porcini mushrooms
- 60 g fresh onion
- 1 garlic clove
- 30 g grated plant-based parmesan (we used Gondino)
- 100 ml white vegan wine
- 1 tsp nut butter (we suggest peanut, walnut or almond)
- vegetable stock
- extra virgin olive oil
Instructions
- First, heat up your vegetable stock (around 500 ml/16.9 fl oz.). Alternatively, you can use water.In the bowl, rehydrate the porcini mushrooms with some warm water for 20-30 minutes.
- On the cutting board, finely chop the onion and the peeled garlic clove.
- Now chop your common mushrooms.
- Wring out carefully the rehydrated porcini mushrooms, then chop them.
- In the pan/pot, heat up some olive oil. Add your chopped onion and let it fry for 1-2 minutes. Now add the chopped garlic and let it fry for 1 minute.
- Add your mushrooms and let them season for 3-4 minutes.
- Add the rice and stir. Simmer with your white wine until reduced.Add some vegetable stock (enough so that everything is covered). Let it cook, covered with a lid, until the broth is absorbed and the rice is cooked. If the rice is not cooked, add more stock (or water).
- Once the rice is well cooked, turn off the heat. Add 1 tsp of your nut butter of choice and your grated vegan parmesan. Stir.Serve warm.
Notes
Storage
Fridge: 3-4 days in Tupperware
Fridge: 3-4 days in Tupperware