Mushroom Risotto
Creamy & cheesy vegan risotto
Ingredients
- 15 grams dried porchini mushrooms
- 2 1/2 cups water more if needed
- 2 tbsp vegan butter like vioblock
- 1 red onion chopped
- 7 cloves garlic minced
- 250 grams cremini mushrooms
- 1 tbsp black pepper ground
- 1/2 tsp turmeric powder
- 2 cubes vegetable bouillon
- 2 bay leaves
- 1 1/2 cup arborio rice
- 2 cups white wine
- 250 grams frozen peas and carrots
- 100 grams grated vegan cheese like Violife
Toppings
- 1 tbsp fresh flat leaf parsley chopped
- 15 grams hard vegan cheese like Violife prosociano
Instructions
- Add the dried porcini mushrooms to a bowl and add 3 cups of boiling water. Let them soak for about 20 minutes, remove the mushrooms and chop them finely. Safe about 2 ½ cups of the water.
- Warm a large pot over medium heat. Add the vegan butter, once melted add the onion, garlic and the cremini mushrooms, stir and cook until most of the moisture has evaporated.
- Add the porcini mushrooms, black pepper, turmeric, vegetable bouillon, bay leaves and rice. Stir and cook for about 2 minutes before adding a cup of wine.
- Stir and cook over low/medium heat until the rice has absorbed the wine, add the remaining wine and keep stirring until the rice absorbs the wine.
- Start adding a cup of the porcini water at the time while stirring until the rice absorbs the liquid. Do this until you’ve used all the water. Try the rice and if you’re happy with the texture you can add the peas & carrots and vegan cheese. Stir to mix well. You can always add a splash of water if you want less of a bite.
- Serve on a plate with some chopped parsley, grated vegan prosociano