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Recipe: Vegan mushroom risotto


vegan mushroom and white wine risotto 



I've been meaning to make a risotto for ages. In fact I've had risotto rice from Waitrose in my cupboard for months. 

I get my shopping delivered, usually on a Sunday so by Wednesday there are definitely a few items in my fridge that need to be used and this week it was asparagus and mushrooms - so I thought a good way of using up the mushrooms was in a yummy vegan risotto. 

Also by Wednesday I'm usually pretty tired from work, I mean it's hump day so the kitchen can get pretty messy if I'm not careful - so I do try and stick to 1 pan/pot dishes to keep the clean up minimal 



When I didn't have a plant based diet I used to order risotto in restaurants and enjoy the cheesy gooieness of the sauce and since then I haven't found a vegan version that I've liked. I've tried a few in restaurants but they've been bland, watery and definitely missing that signature cheesy taste. 

What I found since cooking with alternatives is how good nutritional yeast is in adding a cheesy taste and texture so it was a given that I'd add that in, plus it's fortified with B12 - bonus. 



This risotto took me 30 minutes from start to finish, not the quickest but definitely quick enough for a midweek meal - I added vegan wine for the sauce and a glass for whilst I was eating it, cold and very crisp. Lovely! 




Ingredients: 

  • 2 tbsp olive oil
  • 2 medium red onions - diced and chopped 
  • 3 cloves garlic - crushed and chopped
  • 1 cup chopped asparagus 
  • 1 punnet chopped mushrooms of choice 
  • 1 tsp oregano 
  • 1 1/2 cups of white wine (my cups are 250 ml) I used Oxford Landings as it's vegan
  • 1 tsp salt - I used pink Himalayan salt 
  • 2 cups of risotto rice - I used Waitrose Carnaroli
  • 2 litres of vegetable stock - I used organic Kallo
  • 2 tbsp apple cider vinegar - I used biona organic with Mother 
  • 1/4 cup nutritional yeast - I used Mari Gold health foods 
  • 1 tbsp onion granules 
  • 1 tbsp garlic powder 
  • 2 cups chopped spinach
  • 2 spring onions - I used onions from my garden but you can use parsley or coriander 
  • pepper for seasoning 


Method: 

  1. Heat the olive oil in a large pan on a medium heat 
  2. Add the chopped onions to the pan and soften
  3. Add the crushed and chop garlic cloves to the pan and cook until you can smell it 
  4. Add the asparagus to the pan and cook for 30 seconds 
  5. Add the diced mushrooms and cook for 2 minutes 
  6. Add the oregano, salt and white wine to the pan and simmer until the wine has reduced
  7. Aff the apple cider vinegar and stir through
  8. Add the rice to the pan and stir to make sure the rice is coated and cook for 2 minutes 
  9. Take care here not to add too much of the stock to the pan too soon so add 1 cup at a time ensuring the rice is cooking slowly. 
  10. Over 12 - 14 minutes you will need to add 3 cups (750ml), 1 cup at a time (250ml) 
  11. Add the chopped spinach, garlic powder, onion granules and nutritional yeast and stir through
  12. Add the last cup (250ml) of the stock and allow to simmer on a low heat until rice is cooked, the rice should still be slightly hard and not too soft. 
  13. Serve and top with fresh herb of choice 
My husband said it was good enough to sell, so if it passes his test, it must be good 😃

If you try this, tag me in your pictures and I will feature you on my Instagram account 

AR x























Enjoy x

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