mixed mushroom risotto
Our mixed mushroom risotto is like a hug in a bowl this time of year. Hitting an 8 on the plant based variety counter. ⠀
This recipes plant-based star is mushrooms. There are so many different types of edible mushrooms…white button, closed up, Portobello, shiitake, oyster to name just a few! ⠀
Keep an eye out for different types to mix up the plant-based variety and types of fibre in this dish.
veggie
variety count – 8
serves – 2
ingredients
1 tbsp butter
2 shallots, finely diced
2 garlic cloves, finely chopped
150g mixed mushrooms (any variety), roughly chopped
2 sprigs fresh thyme
250g risotto rice (look out for wholegrain for a fibre boost)
½ lemon, juiced
600ml vegetable stock
200ml almond milk
60g parmesan plus extra for serving, finely grated
Handful fresh parsley, roughly chopped
Salt
Pepper
method
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Heat a deep-frying pan over a medium heat, add the butter, once melted add the shallots, a pinch of salt and reduce the heat to low. Cook for 5-minues until soft, stirring occasionally.
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Add the garlic, cook for a further 2 minutes. Add the thyme and mushrooms, increase to a medium heat. Cook for a further 7 minutes, stirring regularly until the mushrooms havesoftened.
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Add the risotto rice into the pan and cook for 1 minute. Add the lemon juice andstir. Keep the pan over a medium heat and add ¼ of the vegetable stock. Simmer the rice, stirring regularly, until the rice has absorbed the all the liquid. Add the same amount of stock again and repeat the process by the final ¼ of stock the rice should be almost cooked.
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Gradually stir in the almond milk, until the rice is cooked through. Season to taste. Take the pan off the heat, stir in the parmesan and half the parsley.
To serve, divide between bowls, and top with parmesan, the remaining parsley and pepper.
Serve with a side of rocket to add an extra plant.Leftovers will store in the fridge in an airtight container for up to 3 days.
