Mushroom Risotto

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 50 minutes

食材

2 tbsp olive oil

2 cups cremini mushrooms

1/4 tsp salt

2 tbsp vegan butter

1/2 cup shallots, finely chopped

3 garlic cloves, finely chopped

2 tsp fresh thyme, finely chopped

1 1/2 cups arborio rice

1/4 cup dry white wine (can sub 1 tbsp lemon juice)

4-5 cups vegetable stock, hot*

1/2 cup vegan parmesan (can sub 2 tbsp nutritional yeast)

1 tsp truffle oil (optional)

fresh parsley to top (optional)

步驟

Clean any dirt off the mushrooms with a damp towel, then slice the mushrooms.

Heat the olive oil in a large pot on medium-high heat then add the mushrooms letting cook for 5-7 minutes, stirring occasionally until the mushrooms are golden brown.

Once browned, season with 1/4 tsp salt then remove the mushrooms from the pot and set aside.

Heat the butter in the pot on medium heat, then add the shallots and garlic and let cook for 2 minutes.

Add the rice and thyme and stir everything together, let cook for another 1-2 minutes so the rice toasts slightly.

Add the white wine and stir until the wine is evaporated.

Slowly add the broth, a 1/2 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth.

Cook for about 20 minutes or until the rice is al dente, continuing to add broth as needed.

When the rice is al dente (has a slight bite to it), add in the mushrooms, vegan parmesan and truffle oil and mix everything together. If the rice is still too firm for your liking, add another 1/2 cup of broth and mix.

The texture of the risotto is perfect when you can run a wooden spoon through the risotto and it slowly seeps back together. If your risotto is too thick, you can add more broth to thin it out.

Season with additional salt and pepper as needed and serve immediately topped with fresh parsley.

營養

• 每份大小: 1/6th of the recipe
• 卡路里: 312
• 總脂肪: 10.7g
• 飽和脂肪: 3g
• 鈉: 400mg
• 總碳水化合物: 42g
• 膳食纖維: 2g
• 總糖: 1g
• 蛋白質: 9g