Tuesday, 16 January 2018

Vegan Mushroom Risotto Recipe

This vegan mushroom risotto is great for a quick dinner or a more relaxed Sunday lunch. You can add extra veg in to change it up, as well as using different brands of plant based ingreidence to change the flavour.
If you make this recipe tag me in a photo on Instagram @lifeintyping



Ingredients:

-1 onion diced
-3 cloves of garlic finely diced
-5 medium chestnut mushrooms
-180g of risotto rice
-Margarine or plant based butter (Bertolli)
-Veg stock cube
-Cashew milk (I like Alpro)
-50ml Plant based single cream (Alpo has a great one)
-Plant based creme fraiche (I recommend Oatly)
-Chives for garnish


Method:

1) Finely dice the onion and garlic.


2) Cut the mushrooms in half and then into thin slices. I prefer to leave them as slices, rather than dicing them, as otherwise the risotto can lack texture.


3) Heat a frying pan on high heat and add some oil, I prefer sunflower for this recipe. Add the mushrooms to the pan and stir until all the oil has been soaked up. Do not add any more oil. You'll know when the mushrooms are cooked as they'll release the oil back into the pan like below.


4) Reduce the heat slightly and add the onions and garlic to the pan. Stir occasionally until they've softened.
5) Add a large spoonful of butter an stir into the mushroom and onions.


6) Boil the kettle and add to the stock cube. You'll need about a pint
7) Add the rice to the pan and stir to combine with the veg.


8) Add half of the stock and reduce the pan heat ever so slightly. Bring to a gentle simmer


9) Add some more water to the veg stock to make the pint up again
10) Once the stock has reduced add another heaped teaspoon of butter and stir in. (This is optional as it does make it a bit more fatty but it helps make the dish more creamy)
11) Add another half pint of stock. Leave to simmer until the stock has reduced.
12) Add 1/4 pint of cashew milk and stir in.


13) Add the remaining stock and 1 tsp of butter. Combine and simmer gently.
14) Stir occasionally to prevent it sticking to the bottom or sides. Do this until the risotto is cooked through. This should take about 10 minutes.
15) Season to taste with salt and pepper. Check how much salt your stock already got in as this will effect the taste
16) Add the single cream. Add more or less depending on how creamy/liquid you like your risotto. You can also add creme fraiche here to taste.
17) Chop some chives to use for the garnish


18) Heat some plates and serve.



You can freeze this for another time, just have some single cream to hand to help loosen it again when reheating.

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