Creamy Mushroom + 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 vegetable stock/broth + set aside.✨ Add 1-2 tbsp olive oil to a pot, add the onion + sauté on medium-high for a couple of minutes
Hen add 1 + a half packs of the sliced mushrooms, cover the pot + cook for a couple of minutes until the mushrooms have released some of their water
Then remove the lid + add the garlic, and fry for 1-2 minutes or till fragrant. Then, add the 3/4 of the sundried tomatoes + all of the rice + sauté it with the onion, mushroom and garlic mix for about 15-20 seconds
Then add 3 cups of vegetable stock/broth, stir well + then cover and simmer for around 20 minutes until the broth is mostly absorbed
Then add 1.5 cups vegetable stock/broth, stir well again and cover + simmer for around 10 minutes until the broth is mostly absorbed
Then add the last 1.5 cups of vegetable stock/broth, stir well again and cover + simmer for a final 5-10 minutes
It’s ready when all the stock/broth has been mostly absorbed by the rice
Now the risotto is almost done, fry the leftover mushrooms (half a pack) in 1 tbsp olive oil (or vegan butter)
Turn off the heat on your risotto + stir in the 4 tbsp soya cream. Leave to sit for a few minutes before serving
Add sea salt + black pepper to taste
Serve with chopped parsley + top with the fried mushrooms and the rest of your sundried tomatoes. Enjoy