Vegan Mushroom Risotto Gf Recipes

VEGAN MUSHROOM RISOTTO (GF)

Steps:

• Heat the oil in a pan and add the onion and garlic once hot
• Fry for 5 minutes until softened
• Add the mushrooms and porcini mushrooms and fry for around 10 minutes until mushroom are golden brown
• Dissolve the stock cube in 475ml (2 cups) boiling water
• Place the rice in the pan and add the stock a little at a time, stirring regularly - this releases the starch from the rice, creating a creamy texture
• Continue until all the stock has been used up - this should take around 15 minutes, and the rice should be cooked by this point
• Add the almond milk, nutritional yeast and salt + pepper, and mix well - cook for a further few minutes
• Turn off the heat and leave the pan with the lid on for 5 minutes before serving
• Best enjoyed immediately!

VEGAN MUSHROOM RISOTTO

Steps:

• Heat the olive oil in a large sauté pan. Add the shallot and garlic and cook on a medium-low heat until softened.
• Add the mushrooms and cook for a further minute.
• Stir in the risotto rice and vinegar. Immediately pour in a ladle of stock and bring to a boil then reduce to a simmer. Wait for the rice to absorb the liquid, before adding another ladle full. Repeat for approximately 30 minutes, until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
• Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
• Serve and enjoy!

VEGAN MUSHROOM RISOTTO

Steps:

• Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
• Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
• Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
• Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

VEGAN MUSHROOM RISOTTO

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.