Creamy mushroom risotto - vegan recipe

Ingredients

• 200 g arborio rice
• 250 g button mushrooms
• 1 vegetable stock cube
• 500 ml warm water
• 250 ml dry white wine
• 1 white onion
• 1 garlic clove
• Olive oil
• Fresh parsley
• Salt
• Pepper

Materials

• pot, pan, bowl, ladle

Preparation

• Clean your mushrooms and cut them into slices.
  In a bowl, dilute the stock cube in hot water.
• Pour a drizzle of olive oil in a pot and cook the chopped onion for 2 minutes. Add half of the mushrooms and stir. Add the stock. Cover and simmer for a few minutes on low heat.
• Pour a drizzle of olive oil in a pan and add the rice. Stir until it's translucent. Add the white wine and stir. Add a ladle of stock and stir until absorbed. Repeat until all the stock is used.
• Cook the remaining mushrooms in a pan with some olive oil. Cook them well and add fresh parsley at the end.
• Serve the risotto on a plate, make a well in the center, and add the mushrooms. Chop some parsley on top, and there you have it!

Observations

Note: Do not rinse your rice before using it! This step would remove the starch around the grains, which is essential for an extra creamy result :-)

Cookware

Questions

Photos of members who cooked this recipe

Comments