Prep Time: 30 minutes, or less
Cook Time: 20 minutes
OK, I know a lot of vegans complain about mushroom risotto because they think it is a tad boring. I guess that is because it is quite often the only vegan option you can find on a restaurant menu when you are eating out. I don’t mind that personally, as this is one of my favourite dishes, and this recipe is particularly toothsome, not boring at all! The mushrooms make it “meaty” and satisfying, it is full of flavour, and the rice is wonderfully creamy and sticky (in a good way). It is also very easy to make, and not too time-consuming. I made it for dinner recently and had some leftover, so had it cold for lunch the next day, and it was equally delicious, even without re-heating it. So I would say that this recipe is definitely a winner. Try this and you won’t think of mushroom risotto as “meh” ever again!
225g/8oz chestnut mushrooms, sliced
1 small onion, chopped
2 tbsp olive oil
2 garlic cloves, finely chopped
2 tbsp chopped fresh parsley
350g/12oz arborio or carnaroli rice
150ml/¼ pint dry white wine (can be omitted. You can use extra stock instead).
1.2 litres/2 pints hot vegetable stock
25g/1oz vegan spread, e.g. Earth Balance
salt and freshly ground black pepper
freshly grated vegan parmesan,* to serve
1) Heat the oil in a large frying pan or saucepan and add the onion and garlic. Fry gently over a low heat for 2-3 minutes, until it has softened. Add the chestnut mushrooms and fry for another 2-3 minutes, until they are browned.
2) Stir in the rice and fry lightly in the oil, so that it is coated. Add the wine and simmer, stirring, until the rice has absorbed the liquid. Add a large spoonful of the stock and simmer, stirring again, until the liquid is soaked up. Add the rest of the stock this way, until all the liquid is absorbed and the rice is soft and plumped out.
3) Finally, stir in the parsley, vegan margarine and salt and pepper. Serve with freshly grated vegan Parmesan.
*Vegan parmesan: To make this, just blend 1 cup of walnuts, with half a teaspoon of salt and half a cup of nutritional yeast, until it is a coarse powder. It gives a deliciously cheesy flavour to many dishes, when sprinkled over pasta, and in stews, etc!
Picture courtesy of www.weightwatchers.co.uk