Mushroom Risotto
Serves: 3-4
 
Ingredients
  • 8 cups vegetable stock
  • 1 cup vegan dry white wine
  • 2 tbsp olive oil
  • 3¼ tbsp vegan butter
  • 1 leek, finely chopped
  • 1 cup mushrooms, sliced
  • 1 ½ cup Arborio rice
  • 4 tbsp vegan Parmesan
  • pepper
Instructions
  1. Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
  2. In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
  3. Add Arborio rice and stir while cooking until the grains become transparent.
  4. Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
  5. Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
  6. Serve sprinkled with Parmesan and freshly ground pepper.
Recipe by VegKitchen at https://www.vegkitchen.com/mushroom-risotto/