This mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness. Why I haven’t posted it on the blog yet is beyond me…
I usually just make it with vegetable stock cubes but lately have been using my gut-healing vegetable broth which is not only more nutritional but adds a wonderful flavour. I also recommend mushroom stock, if you happen to have some.
CREAMY MUSHROOM RISOTTO (VEGAN + GF)
PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 40 MINUTES SERVINGS:
2
An easy, healthy weeknight meal that's super creamy and full of flavour.
INGREDIENTS
1 tbsp olive oil
1 shallot or 1/2 white onion, diced
3 garlic cloves minced
100 g button mushrooms thinly sliced
100 g risotto rice
500 ml vegetable stock
1/2 tbsp white wine vinegar (Optional)*
4 tbsp nutritional yeast flakes (Optional)**
Fresh parsley to serve
Salt and pepper to taste
INSTRUCTIONS
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
Serve and enjoy!
RECIPE NOTES
*White wine vinegar adds extra flavour but it still works well without it.
**Nutritional yeast adds a cheesy flavour but again, still works well when left out.