Easy Mushroom Risotto


A simple risotto, that you won't need a ladle for!

As anyone who isn't a professional chef (or an Italian!) will tell you, making a risotto is an absolute pain in the arse. No matter how good a cook you are, when you are ladling the stock in a little at a time, the rice never seems to actually cook. Well, this recipe is different! You cook the rice separately almost until it's done, then mix it in with the rest of the ingredients! It's vegan too!

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 45-55 minutes


Ingredients
  • 10g dried porcini mushrooms
  • 200ml boiling water
  • 1 tbsp rapeseed oil
  • 2 shallots, chopped
  • 350g Arborio rice
  • 150ml vegan white wine
  • 1lt vegetable stock
  • 175g chestnut mushrooms
  • 1 tsp thyme leaves
  • a pinch of salt



Method
  1. Put the dried porcini mushrooms in a bowl and cover with the boiling water. Set them aside, ready for adding to the dish towards the end.
  2. Put the rice into a large pan along with the stock, cover, and cook on a medium heat, stirring frequently. Be careful that the rice doesn't stick to the base of the pan and burn.
  3. After 30-40 minutes the rice should have started to soften, but will have a very slightly firm bite.
  4. At this time, put the oil in another large pan over a medium heat. Cook the shallots for 3-4 minutes until slightly soft, but not browned.
  5. Add the chestnut mushrooms and cook for 3 minutes.
  6. If the rice is ready, go to step 9. If it is not, go to step 7.
  7. Reduce the heat to the pan with the mushrooms in to a minimum, and continue to cook the rice. If the stock is nearly gone, you can add boiling water.
  8. When the rice is almost completely cooked, increase the heat to the pan with the mushrooms in to medium.
  9. Add the wine, rice, and porcini mushrooms in their water, to the pan with the chestnut mushrooms. Sprinkle the pinch of salt onto the mixture. Stir thoroughly.
  10. After 3 minutes, add the thyme to the mixture. Stir thoroughly again.
  11. Place into bowls and serve with a sprig of thyme in the centre.


Nutritional Information
(approx. per serving)

Calories: 412
Fat: 5.2g
Saturated fat: 0.7g
Carbohydrates: 76.7g
Sugars: 4.6g
Fibre: 4.7g
Protein: 9.3g
Salt: 4.05g

I hope you enjoy trying this recipe! Let me know what you think in the comments!

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