Fusion Risotto Vegan Recipes

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VEGAN RISOTTO



Vegan Risotto image

This vegan risotto with mushrooms is super creamy, decadent, packed with flavor, and so easy to make! It makes a great dinner for the whole family.

Provided by Sina

Categories     Entrées     Main Course

Number Of Ingredients 16

1 cup risotto rice
1 tablespoon olive oil
1 small onion
4 cups brown button mushrooms
1 1/2 cups dried mushrooms
2 cloves of garlic, minced
3/4 cup white wine
2 1/2 cups vegetable broth
3 tablespoons nutritional yeast
1 teaspoon white miso paste
1 tablespoon almond butter
salt, to taste
black pepper, to taste
1-2 tablespoons chopped parsley
on the vine cherry tomatoes
Italian spice mixture

Steps:

  • Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
  • Finely chop the onion.
  • Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
  • Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
  • Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat. Add the rice and cook for another 2 minutes.
  • Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
  • Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices.
  • Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
  • Stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
  • Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.

Nutrition Facts : Calories 369 kcal, Carbohydrate 60 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 655 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

VEGAN MUSHROOM RISOTTO



Vegan mushroom risotto image

Make a filling vegan mushroom risotto, full of rich umami flavours. This easy, family-friendly recipe makes a super-satisfying midweek dinner

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Categories     Dinner

Time 50m

Number Of Ingredients 10

20g dried porcini mushrooms or dried wild mushrooms
1.2l vegan vegetable stock
4 tbsp Flora Plant Butter
2 tbsp olive oil
1 long shallot, finely chopped
2 garlic cloves, crushed
250g chestnut mushrooms or mixed mushrooms, sliced
250g risotto rice
125ml vegan white wine
½ small bunch parsley or chives, finely chopped

Steps:

  • Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.
  • Heat 2 tbsp Flora Plant Butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.
  • Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.
  • Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.

Nutrition Facts : Calories 470 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.03 milligram of sodium

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