Mushroom Risotto
Preparation: 5 mins
Cooking: 25 mins
For 2 servings
Ingredients
- 1 shallot
- 1 clove garlic
- 200 g mushrooms
- 700 ml vegetable stock
- 200 g risotto rice
- 100 ml white wine
- 1 tsp thyme
- Nutmeg
- 3 tbsp nutritional yeast
- 2 tbsp vegan butter
- Olive oil
- Salt, pepper
Instructions
- Finely dice the shallot and garlic. Roughly chop the mushrooms. Heat the vegetable stock and keep it warm.
- Heat olive oil in a pan over medium heat. Add the shallot and sauté for about 5 minutes until translucent. Add the garlic and mushrooms and cook for another 5 minutes. Transfer the contents of the pan to a bowl and set aside.
- In the same pan, sauté the rice with the remaining olive oil over low to medium heat, stirring frequently. Deglaze with the white wine and let it cook down completely.
- Add about 200 ml of the vegetable stock along with the thyme and a pinch each of nutmeg, salt, and pepper, stirring well.
- Once the liquid is almost absorbed, add another 100–200 ml of stock. Continue this process, stirring occasionally, until all the stock is used.
- When the risotto is creamy and al dente, stir in the mushrooms, nutritional yeast, and vegan butter. Season with salt and pepper to taste.
About this recipe
Risotto is an Italian rice dish, which is deliciously prepared with a few simple steps and a little patience. It tastes best with porcini mushrooms or king oyster mushrooms.