A delicious, creamy mushroom risotto, that can be easily adapted for Vegans. Plus easy to batch cook and freeze for later.
How to make
· Prepare the mushrooms; clean them, dry them, and slice them. Put a tablespoon of olive oil or rapeseed oil in a frying pan on medium heat, and fry the sliced garlic clove for 2 minutes, then add the mushroom and fry for another 3 minutes. Add the crème fraiche, 3 tbsps of white wine and cook for a further 2 minutes. Add the salt, pepper, and parsley, and set aside.
· Boil 1 litre of water and add the vegetable stock, as well as the dried shitake mushrooms. In a saucepan, add the olive oil (or rapeseed oil) and cook the sliced onion for 3 minutes. Add the arborio rice and cook it until it gets slightly transparent (approx. 2 minutes).
· Add 10cl of white wine, once it has been absorbed, add a ladle of vegetable stock, and stir well. Once that stock is absorbed, add another ladle full of stock, and so on until all the stock has been fully absorbed (about 20-25 minutes).
· Add half of the grated parmesan and the cooked mushrooms, wait 2 minutes, and stir well.
· Serve hot with the rest of the parmesan to sprinkle on top – for maximum taste!
Vegan alternative: use vegan parmesan or you can also try sprinkling on top some nutritional yeast – a winner, especially for the umami taste lovers!
All the items in bold can be found in the shop
250g arborio rice
300g chestnut mushrooms
1 handful of dried shitake mushroom (optional but adds loads of flavour)
1 garlic clove
100ml white wine
15cl crème fraiche (or vegan alternative)
100g of grated parmesan (or vegan alternative - nutritional yeast is great to sprinkle)
Salt & pepper
- Vegetarian - Vegan