So a couple of months ago our friends at Meat Free Monday sent us a copy of the brilliant new Linda McCartney’s Family Kitchen cookbook.
We both absolutely adore a good risotto, so when we spotted this herby mushroom risotto in the book, we knew we had to have a go at it ourselves. This dish is simple, hearty and it’s honestly absolutely DELICIOUS.
Here’s the recipe – we use a mix of shiitake, oyster and white mushrooms, along with a couple of SO VEGAN twists!
6 tbsp olive oil
500g / 17.6oz mixed mushrooms, sliced
2 garlic cloves, peeled + crushed
handful of fresh parsley, leaves and stalks chopped
2 medium onions, peeled + finely chopped
800ml / 28.2fl.oz vegetable stock
175g / 6.2oz arborio rice
50ml / 1.7fl.oz white wine (or extra stock)
35g / 1.2oz vegan parmesan
salt + pepper
Heat 3 tbsp of olive oil in a pan on a high heat. Saute mushrooms for 6-8 minutes.
Add garlic and parsley stalks, and fry for 2 minutes.
Stir in most of the parsley leaves and season with salt and pepper, then transfer to a bow, cover and set aside.
Clean out the pan and add it back to the heat with the remaining oil. Saute the onions for 8-10 minutes.
Meanwhile gently simmer the vegetable stock in a separate pan.
Stir the rice into the onions and cook for a few minutes. Pour in the wine and stir for a couple of minutes until it has evaporated.
Add the vegetable stock a ladle at a time, stirring until all the liquid has been absorbed before adding more stock. Keep going until all the stock has been absorbed and the risotto is creamy.
Stir in the mushrooms with all their juices and most of the vegan parmesan. Turn the heat off, cover and rest for 5 minutes.
To serve, scatter over the remaining vegan parmesan, parsley and drizzle over extra olive oil.
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