Vegan Mushroom Risotto

I used to love mushroom risotto when I was vegetarian, but I was apprehensive that it might not be as tasty if I didn’t include dairy products, but this vegan version just as good as the vegetarian one. This is how I make my version of mushroom risotto.

For three servings you’ll need the following;

  1. 250g/9oz chestnut mushrooms, roughly chopped
  2. 150g/5oz shiitake mushrooms, roughly chopped
  3. One large onion, diced
  4. Three cloves of garlic, finely diced
  5. Two teaspoons of dried tarragon
  6. One teaspoon of dried parsley
  7. 150g/5oz risotto rice
  8. One litre of hot vegetable stock 
  9. 30g/1oz vegan parmesan cheese, finely grated (optional)
  10. Salt and pepper to taste

Method;

Heat a teaspoon of vegan margarine/oil in a frying pan over medium heat, add the chopped mushrooms and sauté for about five minutes, or until the mushrooms start to release their liquid. Remove from the heat and put the mushrooms and their juices into a bowl. Put to one side.

Next, heat another teaspoon of vegan margarine/oil in a frying pan, add the garlic and fry for a couple of minutes until very slightly golden brown. Add the onion and cook for a few minutes until soft, (you don’t want to add any colour, you just want it to soften).

Then add the risotto rice to the onion and mix well stirring constantly, after a couple of minutes you should notice that the edges of the grains of rice will start to become translucent. At this point add the herbs and start to add the hot stock, one ladle full at a time, ensuring that the stock is absorbed before adding more.

After around 25 minutes add in the cooked mushrooms and stir them through the risotto, you can also add in the vegan parmesan cheese too if you’re using it (keep a little of it back to sprinkle on top of the risotto at the end)

After a further five minutes the rice should be fully cooked, then you can take the risotto off the heat and leave it to stand for a couple of minutes before spooning it into bowls and sprinkling on the remaining vegan parmesan cheese (if you’re using it).

You don’t have to use the vegan cheese if you don’t want to, or can’t find any,  and you can also feel free to use any mushrooms you like, you don’t have to use the ones stated above.

Bye for now 🙂

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