Chestnut Mushroom Vegan Risotto

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Chestnut Mushroom Vegan Risotto
 
Prep time
Cook time
Total time
 
This recipe was contributed by Sandra Butler, an executive chef in the UK who is focused on catering to special diets and food allergies.
Author:
Serves: 6 servings
Ingredients
  • 250g Arborio Risotto Rice
  • 1700ml Vegetable Stock or Broth
  • 250ml Vegetarian Dry White Wine
  • 1 clove Garlic
  • 2 Medium Onions
  • 250g Chestnut Mushrooms
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
  • Salt & Pepper to taste
  • Olive Oil for cooking
Instructions
  1. Add vegetable broth to saucepan and place over low heat; do not boil. Add half the wine and dried herbs to the mixture and stir well.
  2. Add the olive oil, sliced mushrooms, diced onion, garlic and the rest of the wine to a wok or large saucepan and cook until the onion has started to soften.
  3. Add the rice and cook for a few minutes until it starts to become slightly translucent.
  4. Start adding the stock mixture, a couple of ladles at a time and stir constantly until the rice has absorbed the liquid. Continue until most of the stock has been absorbed and the risotto starts to become thick and creamy.
  5. Taste the recipe and season if needed, continuing to add the remaining stock if the rice is still too hard.
  6. Serve immediately with a herb/rocket salad or a gluten free garlic bread.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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