Creamy Mushroom and Sundried Tomato Risotto
Ingredients
- 1 Onion (diced)
- 2-3 Garlic Cloves
- 6 cups Vegetable Stock/Broth
- 1-2 Tbsp Olive Oil
- 2 Packs Mushrooms (I used button + porchini)
- 8-10 jarred sundried tomatoes
- 1.5 cups (300g) Arborio Rice
- 4 tbsp soya cream (I use @alpro)
- Sea Salt (to taste)
- Black Pepper (to taste)
Preparation
Prepare the 6 cups of vegetable stock or broth and set aside.
Add 1-2 tablespoons of olive oil to a pot, add the onion, and sauté on medium-high for a couple of minutes.
Add one and a half packs of the sliced mushrooms, cover the pot, and cook for a couple of minutes until the mushrooms have released some of their water.
Remove the lid, add the garlic, and fry for 1-2 minutes or until fragrant. Then, add three-quarters of the sundried tomatoes and all of the rice, and sauté with the onion, mushroom, and garlic mixture for about 15-20 seconds.
Add 3 cups of vegetable stock or broth, stir well, cover, and simmer for around 20 minutes until the broth is mostly absorbed.
Add 1.5 cups of vegetable stock or broth, stir well again, cover, and simmer for around 10 minutes until the broth is mostly absorbed.
Add the last 1.5 cups of vegetable stock or broth, stir well again, cover, and simmer for a final 5-10 minutes. It’s ready when all the stock or broth has been mostly absorbed by the rice.
Fry the leftover mushrooms (half a pack) in 1 tablespoon of olive oil or vegan butter.
Turn off the heat on the risotto and stir in the 4 tablespoons of soya cream. Leave to sit for a few minutes before serving.
Add sea salt and black pepper to taste.
Serve with chopped parsley and top with the fried mushrooms and the rest of the sundried tomatoes.