This is the time of year when comfort food really comes into its own. Cosy nights in with friends, food and flix (of the net variety) are what dreamy Friday’s are made of. To embrace the most recent trend, I would describe this vegan mushroom risotto dish as a plate of Hygge! A super delicious and warming hug for your tummy and your tastebuds.
Whilst a creamy risotto might not seem an achievable vegan variation, with this recipe I like to think I have proven otherwise. I challenge you to give it a try and prove me wrong 😉
Now I can’t take all the credit for this delight, as it was a team effort. My Dad and Brother both helped to make this dish as scrummy as it is – they are both food fanatics too. It runs in the family! So together we supercharged one of our favourite dishes into a healthier vegan version that packs a punch of vitamin-D from the mushrooms (essential during the darker winter months) and tons of flavour!
Vegan Mushroom Risotto
Find a large lidded pan and add in a tablespoon of oil (coconut or rapeseed), melt over a medium heat. Once the pan is hot, add a handful of sage leaves and thyme sprigs. When the oil becomes fragrant and the leaves start to brown take off the heat and remove the herbs.
Put 40g of porcini mushrooms in a glass bowl, and cover with boiling water. Leave to soak for 10 minutes (or follow the on-pack instructions).
Chop up the chestnut and wild mushrooms, along with 3 cloves of garlic. Fry in the herbed oil over a medium-high heat for approx 7 mins. Once cooked, take the mushrooms off the heat and set aside, these will be added back to the pan later on.
Slice up the leeks and add to the pan. Sweat down with the lid on for 10 mins, until they have softened and are sticky.
Add the risotto rice (75g per person) and turn up the heat. When you can hear the rice starting to 'crackle' add approx 2/3 of a bottle of wine. Reduce down until the liquid disappears, you need to watch and keep stirring every minute or so.
Once the rice starts to stick to the bottom of the pan drain the porcini juice into a container, and gradually pour into the pan. Keep adding the rest of the vegetable stock bit by bit.
When the rice is al dente, stir in the mushrooms and a generous sprinkle of nutritional yeast. Take the pan off the heat and add grated vegan parmesan to taste. Dollop 5-6 teaspoons of Oatly Creme Fresh, and add the lid back onto the pan. Leave to rest for 5 minutes.
Indulge your tastebuds with this vitamin-D boosting hygge hug on a plate. You can thank me later!
Let me know how you get on.