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Pea, mushroom and broccoli risotto

Ingredients - serves 4


  • 50g dried shiitake mushroom crisps (optional) - I used Other Foods UK

  • 1 vegetable stock cube

  • 2 tbsp olive oil

  • 1 onion , finely chopped

  • 2 garlic cloves, finely chopped

  • 250g pack chestnut mushrooms, chopped

  • 300g risotto rice

  • 1 x 175ml glass white wine

  • 25g vegan butter

  • 1 Broccoli



Method


  • Heat 2 tbsp olive oil in a shallow saucepan. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

  • Stir in 250g chopped chestnut mushrooms and crumbled stock cube, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

  • Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

  • Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.

  • Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

  • Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water.

  • Take the pan off the heat, add 25g butter and scatter over the dried mushrooms


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