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

  1. 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

  2. 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

  3. 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

  4. Then add 3 cups of vegetable stock/broth, stir well + then cover and simmer for around 20 minutes until the broth is mostly absorbed

  5. Then add 1.5 cups vegetable stock/broth, stir well again and cover + simmer for around 10 minutes until the broth is mostly absorbed

  6. Then add the last 1.5 cups of vegetable stock/broth, stir well again and cover + simmer for a final 5-10 minutes

  7. It’s ready when all the stock/broth has been mostly absorbed by the rice

  8. Now the risotto is almost done, fry the leftover mushrooms (half a pack) in 1 tbsp olive oil (or vegan butter)

  9. Turn off the heat on your risotto + stir in the 4 tbsp soya cream. Leave to sit for a few minutes before serving

  10. Add sea salt + black pepper to taste

  11. Serve with chopped parsley + top with the fried mushrooms and the rest of your sundried tomatoes. Enjoy

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