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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