Lovely Mushroom Risotto

Lovely Mushroom Risotto

Lovely Mushroom Risotto

Lovely Mushroom Risotto

Lovely Mushroom Risotto

Course Main Course

Ingredients
  

  • 1 l vegan stock
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 tbsp. vegan butter
  • 2 cloves garlic, crushed
  • 450 g button mushrooms
  • 1 bay leaf
  • 4 sprigs thyme
  • salt
  • Freshly ground black pepper
  • 400 g arborio rice
  • 120 ml Vegan white wine
  • 3/4 c. frozen peas, thawed
  • 2 tbsp. chopped fresh parsley

Instructions
 

  • In a medium saucepan over mediumheat, bring vegetable stock to a simmer.Reduce heat to low.
  • In a large pot heat oil. Add onion andcook, stirring often, until translucent,about 5 minutes. Add 1 tablespoon butter,garlic, mushrooms, bay leaf and thyme.Cook until the mushrooms have softenedand are golden, about 4 more minutes,then season with salt and pepper. Removemixture from the pot.
  • Melt remaining tablespoon butter in thepot and add the arborio rice, stirringquickly. Cook until the grains are wellcoated and smell slightly toasty, about 2minutes. Add the wine and cook until thewine has mostly absorbed.
  • Add about 240ml hot stock. Stirring often,cook until the rice has mostly absorbedliquid. Add remaining stock about 240mla time, continuing to allow the rice toabsorb each addition of stock. Add themushroom mixture back into the rice.
  • Stir in peas then garnish with parsley.
Keyword aster group, Lovely Mushroom Risotto
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