Mushroom risotto
This recipe is from a Dutch cookbook by Lisette Kreischer. If you’re a fan of this delicious risotto recipe, then check out more of Lisette’s creations on her website!
Ingredients
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150 garborio rice
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1 clovegarlic peeled and chopped
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1small onion peeled and chopped
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1/2 tbspvegan butter
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3 tbspolive oil
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5sun-dried tomatoes cut into pieces
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125 gmushrooms scrubbed and cut into pieces, e.g. oyster mushrooms
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75 ggreen peas frozen
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500 mlvegetable broth
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60 mlwhite wine
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olive oil or coconut oil (extra)
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1 tbspfresh parsley chopped
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1/2lemon rind grated
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1/2lemon juiced
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sea salt to taste
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freshly ground black pepper to taste
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1 tbspnutritional yeast flakes optional
Instructions
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Heat the olive oil together with the vegan butter in a deep pan.
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Fry the onion and garlic, and then add the rice.
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Stir well until the rice becomes glassy – from that moment, the rice is ready to absorb moisture.
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Deglaze the pan with white wine and keep stirring until the rice has absorbed the white wine.
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Add the vegetable broth a dash at a time, stirring until the rice has absorbed the broth before adding the next dash. This takes fifteen to twenty minutes in total.
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In the meantime, heat some oil in the frying pan, and fry the mushrooms until golden brown. Season with some salt and pepper.
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About five minutes before the rice is ready, add the peas and sun-dried tomatoes.
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Cook the rice until done. The rice should be smooth but also have a small bite.
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Finish with the mushrooms, a dash of lemon juice, some lemon zest, the fresh parsley and some nutritional yeast.
Notes
Tip: The nutritional yeast flakes that are recommended in this recipe can be found in certain supermarkets or in health food stores. It has a savoury taste and is a lovely substitute for parmesan cheese.
