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It has been LONG since the last time I posted a recipe for a savoury meal on my blog (if I'm not mistaken it was the Buddha Bowl 4 Ways one back in July 2017?!?!). But I'm back with another dinner/lunch idea, and this time it's vegan risotto!
Every since making my first proper vegan risotto with my uncle last summer, I'm in love with this meal! I've made this recipe several times since then, and I love the flavour combination of the aromatic rice dish and the hint of white wine. In this recipe we use different spring vegetables and fresh herbs, and it's the best :)
Preparation time: 45 mins
Main ingredients: risotto rice, white wine, mushrooms
difficulty level: easy
serves: 3-4
suitable for: vegan, lactose-free, soy-free, sugar-free, gluten-free
Ingredients
250g pack button mushrooms
1 white onion (or 2 shallots)
2 garlic cloves
2 tbsp olive oil
250g risotto rice
250ml dry white whine
750ml vegetable stock
2-3 carrots
1/2 stalk of leek
1/2 cup green peas
1 parsnip or topinambur (optional)
a good handful of fresh herbs like sage, thyme, parsley and/or chives
salt and pepper to taste
Instructions
Clean and finely slice your mushrooms. Adding no water or oil to the saucepan, cook the mushrooms on medium-high heat until they have shrunk and changed colour to a dark brown. Add olive oil, chopped onions and crushed garlic, and gently fry for another few minutes, or until the onions have become soft and translucent.
Stir in the risotto rice and turn up the heat. Keep stirring so the rice doesn't burn (for about a minute or so), then add the white wine and some of your vegetable stock. Keep stirring. Also: Don't worry, the alcohol will evaporate, and only a slight taste will remain in the dish!
Add the rest of the chopped vegetables: carrots, leek, peas and parsnip. Bring to a boil then reduce to a simmer. Carry on adding the remaining stock bit by bit whenever the liquid has been absorbed by the rice. After about 15-20 minutes the risotto should be creamy (but with a slight bite).
At this point remove from heat, and stir in the chopped herbs. Season with salt and pepper. Serve with a glass of the same white wine you used for cooking, and enjoy!
TIPS:
- Feel free to top off your meal with a bit of vegan cheese or nutritional yeast and a knob of vegan butter. Makes it extra creamy and cheesy!
- If you don't have parsnip, topinambur or leek on hand, substitute with asparagus or celery.
♥
Maisy
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