vegan-mushroom-risotto-1500x844

Ingredients

  • olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 300g chestnut mushrooms, sliced
  • 400gr arborio rice
  • 2 glasses dry white wine
  • 1.5 liters/2 pints hot vegetable stock
  • 2 tbsp chopped fresh parsley
  • 1 knob butter
  • Salt and freshly ground black pepper
  • 120g grated Parmesan cheese
  • Freshly grated Parmesan, to serve

Method

  • Heat stock in a separate pan.
  • In a separate deep pan and heat olive oil, add onions and garlic, and fry slowly for about 5 minutes till onions become soft and translucent.
  • Add the mushrooms, cook for a further 5 minutes.
  • Add the arborio rice and cook for a bit together with the vegetables, add the white wine and allow alcohol to evaporate.
  • Slowly add the vegetable stock and stir continually, add the butter and continue stirring, finish off any stock until all is absorbed by the rice.
  • Add the Parmesan cheese and continue stirring.
  • Season with Salt and Pepper
  • Serve with some Parmesan shavings and fresh parsley or fresh basil.

Enjoy!

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