Vegan mushroom risotto
- Preparation and cooking time
- Serves 4
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.