We have so many risotto recipes out there, but my favourite will always be the Mushroom Risotto, well .... I have to be honest with you, I am a bit obsessed with mushrooms because they have such a nice flavour when they are sautéed with soy sauce. You will definitely love this creamy vegan mushroom risotto it is super easy to make, and the mushrooms will add such a nice earthy, savoury flavour to your risotto.
Ingredients:
125 g rice,
2-4 tbsp vegan butter (Flora Plant Butter, salted),
3 cloves garlic chopped,
300ml vegetable broth divided,
250g mushrooms,
1-2 tbsp soy sauce,
3 tbsp vegan smoked cheese (Applewood vegan slices),
salt and pepper for taste.
To garnish:
vegan smoked cheese (Applewood vegan slices) or nutritional yeast flakes,
fresh parsley or dill finely chopped.
Instructions:
Add the rice in a pan or pot with 2 tbsp off butter and toast for 1-2 min while stirring, pour in 2/3 cup of the vegetable broth and cook on low heat until the broth is almost absorbed, stirring often, add the remaining broth as it gets thick, cook until the risotto is al dente, for about 15 min or so, add 2 cloves of garlic finely chopped, 1 tbsp butter ( yes I know....a generous amount of butter at the end adds more creamy texture and a rich flavour) and smoked cheese and leave for another 5 min.
Heat another tbsp of butter in a separate pan, add the mushrooms and cook them for about 5-6 min or until they turn golden-brown, drizzle with soy sauce, a bit salt and pepper, don't forget the garlic (we need garlic) Add the mushrooms to your risotto. Garnish your risotto with fresh dill and smoked cheese.
Enjoy!