Creamy Mushroom Risotto #mushroom #veganfood #mushroomrisotto #veganmushroomrisotto #vegan #food

Creamy Vegan Mushroom Risotto Recipe

Get ready to dive into a world of vegan indulgence with this Creamy Vegan Mushroom Risotto!

Let your taste buds revel in the luxurious blend of earthy mushrooms, creamy Arborio rice, and the use of a quality vegetable stock.

This recipe takes the classic Italian comfort dish to new heights of plant-based perfection, promising a symphony of flavours that will tantalise your senses.

Creamy Vegan Mushroom Risotto Recipe

Ingredients:

1 tbsp of olive oil
1 brown onion, diced
2 cups of mushrooms, diced
1.5 cups of Arborio rice
5 cups of vegetable stock
2 tbsp of vegan butter
Salt & pepper to taste
Vegan cheese, grated
*Optional: Handful of spinach or green peas

Method:

- In a large cooking pot, drizzle some oil, and saut the onion until tender and translucent.

- Add the mushrooms and cook them for approximately 5 minutes until they release their flavours and become slightly golden.

- Toss in the rice, mixing it with the sauted vegetables and briefly sauting the ingredients together.

- Pour in 3 cups of stock, stirring thoroughly to ensure the rice absorbs the liquid. Cover the pot and let it simmer for about 20 minutes until most of the stock is absorbed.

- Add another cup of stock and repeat the previous step, allowing the rice to cook for another 10 minutes.

- Once again, pour in another cup of stock, following the same process for an additional 5 minutes of cooking.

- Introduce the butter and season the risotto with salt and pepper, mixing it well to incorporate the flavours.

- Turn off the heat and gently fold in a generous handful of grated vegan cheese, making the risotto even creamier and enhancing its delicious taste. Optional: stir through greens such as spinach or green peas during this stage.

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