Vegan mushroom risotto

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 225 g chestnut mushrooms
• 2 tbsp vegan butter
• About 1.2 litres hot vegan vegetable stock
• 2 tbsp olive oil
• 1 small onion
• 3 garlic cloves
• 1½ cups arborio rice
• 120 ml vegan white wine
• 180 ml unsweetened plant-based cream
• ¾ cup grated vegan parmesan-style cheese
• Salt and black pepper to taste
• Chopped parsley to finish

Step-by-step method

1. Clean and quarter the mushrooms. Brown in vegan butter for about 5 minutes, season and set aside.
2. Keep the stock hot in a saucepan. In the mushroom pan, heat olive oil and soften chopped onion for 2–3 minutes; add garlic for another minute.
3. Add rice and stir for 2 minutes to coat. Pour in wine and stir until absorbed.
4. Add hot stock about 120 ml at a time, stirring and adding more when the previous portion is almost absorbed.
5. After 20–30 minutes, taste: the rice should be tender with a slight bite. Continue with more hot stock if needed.
6. Off the heat, fold in plant-based cream and most of the vegan cheese. Serve while creamy, topped with mushrooms, remaining cheese and parsley.