We welcome April with this an impressive Vegan Mushroom Risotto. Nutritious and rich in flavor, the mushrooms make every recipe an ideal ingredient. This risotto uses easy, seasonal produce that’s perfect for Spring.
Cut the mushrooms in half, Saute them and put them aside. Make sure you cover them to keep them hot.
Heat the broth and mix with water. Put on low heat and keep it beside the risotto pan, so it keeps hot.
Finely chop the onions and garlic.
Heat a little olive oil in a large high sided pan, once hot add the onions and saute until translucent. Add the garlic, coriander and saute on a medium heat stirring often until softened (around 10 minutes)
Add the rice and stir to coat in the other ingredients. Add a few ladles of stock until the rice is just covered, stir until the rice absorbs the liquid and add another ladle or two. Continue adding the stock, stirring and letting the rice absorb it until all the stock is used up. The rice should be cooked through, thick and creamy
Turn off the heat, add the mushrooms, the lime juice and added seasoning if needed. Stir until combined.
Serve immediately and add nutritional yeast if you wish. For the Vegetarians, you can substitute the nutritional yeast with parmesan cheese.
Consume it immediately – You need to serve and consume it immediately so it keeps its creamy taste and texture.
Don’t be in a rush!– The risotto needs time so all the flavours to develop and to taste great.
Don’t cover it while cooking it– Make use you do not have a lid on it.
Use Homemade stock if possible – I make my homemade stock. I just put it in the freezer in ice cubes and use it when I need it.