Mushroom Risotto

Mushroom Risotto
Serves 4
This risotto is super mushroomy and the ultimate, earthy comfort food. Serve with a simple salad, or just enjoy on its own.
Write a review
  1. 300g portabella mushrooms
  2. 1 red onion
  3. 2 cloves garlic
  4. Olive oil
  5. Handful of dried mushrooms
  6. 1 glass white wine
  7. 1l vegetable stock
  8. 300g risotto rice
  9. 2 dessert spoons nutritional yeast
  10. Seasoning
  1. Make up the vegetable stock with boiling water. Add the dried mushrooms to the stock and set aside.
  2. Finely chop the onion and garlic and gently fry in olive oil.
  3. Slice the mushrooms and add to the onion and and garlic. Cook until reduced.
  4. Add to rice and cook, stirring for a coupe of minutes.
  5. Add the wine and a small amount of stock.
  6. Cook, stirring continuously, until the liquid has been absorbed.
  7. Continue to add more stock, a little at a time, stirring continuously until the rice is cooked, around 10 - 15 minutes. Stir in the nutritional yeast and season to taste before serving.
The Dairy Free Vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *