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    You are at:Home»Dairy-Free Recipes»Sides»Chestnut Mushroom Vegan Risotto

    Chestnut Mushroom Vegan Risotto

    2
    By Alisa Fleming on March 3, 2008 Sides

    Special Diet Notes: Chestnut Mushroom Vegan Risotto

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.

    Chestnut Mushroom Vegan Risotto
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    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: Sandra Butler
    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.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Ryan on September 27, 2022 7:32 am

      I wonder if you can use the leftover next day?

      Reply
      • Alisa Fleming on September 27, 2022 11:30 am

        I don’t personally find that risotto keeps well, simply because it continues to suck up the moisture as it sits, and rice is best eaten when relatively fresh. But it will keep as well as any other risotto recipe in the refrigerator.

        Reply

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