Vegan Mushroom Risotto Recipe
Ingredients
- 100grs ada’s vegan cheddar
- 1 cup of arborio rice
- 3 cups of vegetable stock
- 1/4 cup of white wine
- 2 cups of chopped mushrooms
- 1 small diced onion
- olive oil
- salt
- black pepper
Preparation
Freeze Ada’s Vegan Cheddar for 2 hours in advance
Bring Vegetable Stock to a simmer in a pot on the side
Put the Olive Oil, diced Onion and Mushrooms in a pan over high heat
Add Rice and stir to combine
Once Rice and Mushrooms and combined, add in the White Wine, Salt and Pepper and let it boil for 3 mins for the liquid to reduce
With a ladle, start adding vegetable stock from the simmering pot, two ladles at a time and while stirring the rice continuously to release the starch and form the creamy texture
Wait until the stock you added is completely absorbed by the rice, before putting two more ladles of stock and repeating the stirring process
By the time all the stock is added, the rice should be cooked
Grate Ada’s Vegan Cheddar on top of the rice and stir it in
Serve Hot