Vegan Mushroom Risotto

Name: Vegan Mushroom Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 cup vegetable stock, boiling; 1 medium white onion, diced (2 cups, 250 g); 2 cloves garlic, minced (1 tbsp, 10 g); 1 sprig fresh thyme, leaves removed from stem (or 1 tsp dried); 2 tbsp olive oil (15 g, use vegetable stock for oil-free risotto); 3 cups button mushrooms, roughly chopped (300 g); 2 cups portobello mushrooms, gills removed, cut in half and finely chopped (150 g); 2 cup arborio rice (400 g); 2 tsp salt; 1 tbsp lemon zest (if you don’t have a zester, use a peeler and finely chop); 1/4 cup chopped parsley (10 g); 1 tbsp vegan butter (optional for a “creamy” finish)

Instructions

Prep:15minCook:40min

This creamy mushroom risotto is surprisingly easy to make for a flavourful meal that's sure to impress. Easy enough for a mid-week dinner and elegant enough for special occasions, enjoy this lovely dish anytime!

Updated at: Sat, 04 Jun 2022 22:53:58 GMT