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Mushroom risotto: an easy vegan recipe

Let's face it, a good mushroom risotto is a classic warmer for the colder months, and the cremier, the better. The traditional italian recipe often includes pork sausages and bacon, and definitely massive quantities of butter and grated parmesan cheese. However, here is a lighter, all vegan version of this easy to make, old classic.

Easy to prepare...

This mushroom risotto recipe is easy to make and works well with any kind of mushroom: try it with porcini for a cremier texture, or

Ingredients:

6 cups vegetable broth

3 tablespoons olive oil

4 cups sliced mushrooms

2 shallots, diced

2 garlic cloves, crushed

3 tablespoons finely chopped chives

2 tablespoons vegan margarine

1½cups Arborio rice

½cup red wine

sea salt to taste

freshly ground black pepper to taste

In a large saucepan, warm 2 tablespoons of olive oil on medium heat. Stir in the mushrooms and cook for few minutes until soft. Pour the content into a bowl and set aside.

Warm up the vegetable broth on medium heat. In the meantime, pour the remaining tablespoon of oil in a frying pan. Warm on medium heat, add the shallot and garlic and shallow fry for one minute. Add the rice and stir continuously for 2 minutes until pale golden, then add the wine. Keep stirring until the wine is fully absorbed.

Remove the garlic, set aside.

Add the hot vegetable broth, half cup at a time, always stirring until absorbed before adding the next half cup. Cook this way until the rice is al dente (15-20 min)

Remove from heat, pour in the content of the bowl set aside earlier, margarine and chives. Squeeze in the garlic cloves cooked earlier. Mix well, season with salt and pepper to taste.

...delicious to taste!

Button mushroom, oyster mushroom, shiitake or chinese mushroom... all are valuable substitutes for this mushroom risotto recipe. If you miss the cheesy parmesan taste, try adding some rehydrated dried porcini when cooking, or sprinkle in a vegan alternative to parmesan. You may even want to try it with yeast flakes instead, which would make your risotto even creamier. Bon appetit!

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