Creamy Vegan Mushroom Risotto
Ingredients
- 1 onion (chopped)
- 6 cups vegetable stock/broth
- 1 tbsp olive oil
- 2 packs (18oz/500g) brown mushrooms (sliced)
- 1.5 cups (300g) risotto (Arborio) rice
- 2 tbsp vegan butter
- sea salt (to taste)
- black pepper (to taste)
- for serving: parsley, vegan parmesan cheese
Preparation
Prepare the 6 cups vegetable stock/broth and set aside
Add the olive oil to a pot, add the onion and sauté on medium high for a couple of minutes
Then add in the sliced mushrooms, cover the pot and cook for a couple of minutes until the mushrooms have released some of their water
Then remove the lid and add the rice and sauté it with the onions and mushrooms
Then add 3 cups of vegetable stock/broth, stir well and 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 and 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 and simmer for a final 5-10 minutes
It’s ready when all the stock/broth has been mostly absorbed by the rice
Turn off the heat and stir in the 2 Tbsp of vegan butter
Add sea salt and black pepper to taste
Serve with chopped parsley and some vegan parmesan
