Mushroom Risotto
Ingredients
- 1/2 cup risotto rice (120 g)⠀
- 1 medium onion diced (divided)⠀
- 2 big cloves garlic minced (divided)⠀
- 2 tbsp coconut oil divided⠀
- 1/4 cup white wine (vegan) (60 ml)⠀
- 1 1/4 cup vegetable broth (300 ml)⠀
- 1/2 cup coconut milk canned (120 ml)⠀
- 3 cups white mushrooms sliced (200 g)⠀
- 1 cup chickpeas canned (150 g)⠀
- 1 tbsp soy sauce (wheat free if gf)⠀
- 1 tbsp balsamic vinegar⠀
- nutritional yeast flakes to garnish⠀
- fresh parsley, black pepper, sea salt, red pepper flakes to taste⠀
Preparation
Heat 1 tbsp coconut oil in a skillet/frying pan, stir in 1/2 of the diced onion and 1 clove of minced garlic and fry for 4-5 minutes over medium heat⠀
Add rice, stir for about 1 minute until the rice is opaque
Pour over the wine, keep stirring constantly until the wine is absorbed⠀
Add 1/2 cup vegetable broth to the rice, and cook on low-medium heat until the broth is absorbed
Stir continuously and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is cooked and creamy (about 15 minutes)⠀
In a different skillet/frying pan heat the remaining 1 tbsp coconut oil, stir in the remaining diced onion and minced garlic and fry for 4-5 minutes over medium heat⠀
Add the mushrooms and chickpeas and fry for 3-5 minutes, add balsamic vinegar, soy sauce, and coconut milk and let simmer for about 5 minutes, stirring occasionally
Season with black pepper, red pepper flakes, salt to taste and fresh parsley⠀
Transfer the mushrooms mixture to the risotto rice, stir in the nutritional yeast flakes and enjoy!⠀
Reposting @plantbased
Recipes⠀
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