Sunny shrooms risotto (vegan). And it's a very versatile recipe, I like a vegetarian risotto and usually make it with mushrooms, peas and sprinkle with pine nuts for that nutty flavour and a lovely crunch. But you can also add tomatoes, carrots or asparagus. If you're not after a vegetarian risotto, then feel free to add chicken, salmon or shrimps.
Make sure to use a really good vegetable stock in this as it makes all the difference.
Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.
It's about time we had another risotto recipe on the site, and certainly another mushroom recipe.
You can have Sunny shrooms risotto (vegan) using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sunny shrooms risotto (vegan)
- Prepare 500 ml of low sodium vegetable broth.
- It's 2 tbsps of fortified vegan spread.
- Prepare 1 tbsp of extra virgin olive oil.
- You need 200 g of wild mushrooms (I used maitake, oyster and king oyster).
- It's 3/4 of leek, finely chopped.
- Prepare 100 g of carnaroli rice.
- It's glass of dry white wine (vegan).
- It's of few sprigs of herbs such as flat-leafed/curly parsley and marjoram.
- Prepare 1 tbsp of dulse (red seaweed).
As Hauke and Dave both hate mushrooms (weirdos), it's up to me to make sure this vegan mushroom risotto recipe sees the light of day. I also disagree with how Hauke and Dave cook their risottos. Don't get me wrong - their asparagus risotto is delicious. This creamy vegan mushroom risotto has some serious flavour!
Sunny shrooms risotto (vegan) instructions
- Heat the vegetable broth and set aside..
- Melt the spread and oil in a large skillet (or even better a paella pan if you have one) and cook the mushrooms for 3-5 minutes. Remove the mushrooms and set aside..
- Add the leek to the pan and saute until pale, stirring continuously. Next add the rice and cook until translucent..
- Pour in the wine and stir until it is all absorbed. Add the marjoram.
- Add a ladle of the broth and continue cooking until absorbed. Continue stirring and adding the broth a ladle at a time ensuring all the liquid is absorbed..
- Stir in the parsley and seaweed and serve..
If you love Italian food, mushrooms and that umami in dishes, you'll fall in love with this. I must admit, I used to suck at making risotto. They'd always turn into a gluggy mess, and the whole pot would pretty much become one big rice ball. The best mushroom risotto, and it just happens to be vegan! Rich, creamy and bursting with umami flavor, you'd never guess this savory dinner was diary free.
