• Home
  • The Kitchen
  VEGAN IN STYLE

Vegan Mushroom Risotto (Risotto ai Funghi)

17/2/2019

0 Comments

 
Picture
This rich risotto is perfect for any dinner party! Not too complicated to make and bursting with flavours 🤤

I've added some asparagus and other secret ingredients to this Italian classic. So give it a go and let me know what you think!

​Happy reading and even happier eating 🙌

You've probably noticed that my last recipe was quite a long time ago, but Feb is just a crazy month for me... birthdays, Valentine's, anniversaries 😍but I am back with this delicious risotto haha.

I was preparing this recipe for a dinner party, therefore below quantities will give you 6 large portions. Feel free to halve all the ingredients.

you will need:

▪️ some olive oil
▪️ some truffle oil
▪️ splash of red wine
▪️ splash of soy sauce

▪️ 2 white onions
▪️ 6 cloves of garlic
▪️ bunch of asparagus

▪️ 250ml of single soya cream
▪️ 500g of mushrooms (for risotto)
▪️ 500g of mushrooms (for stock)
▪️ 750ml of water (for stock)
▪️ 500g of risotto rice
▪️ sea salt
▪️ crushed chillies
▪️ white pepper
▪️ mixed Italian herbs

▪️ bunch of basil
▪️ 100g of pine nuts

▪️ 5-6 tablespoons of soya yogurt
Picture

before you start

Before you start with risotto you have to make mushroom stock (alternatively you can buy it, but it's super easy and tastes thousand times better!). Simply boil 750ml of water and add 500g of chopped mushrooms. Sprinkle some sea salt and boil for 10-12 minutes. Then leave it covered for an hour. Repeat 1-2 times. Take out mushrooms and use the stock for the recipe below.

the recipe

1. chop onions, garlic and asparagus (leave few asparagus for decorating your dish). Fry them in hot olive oil for couple minutes.
2. reduce the heat and splash some red wine and soy sauce in - cook for further few minutes.
3. add 500g of chopped mushrooms in and fry for a bit, then pour soya cream, add crushed chillies, white pepper and mixed Italian herbs in and simmer for good 15 minutes on the lowest setting. Cover the pan and leave the sauce to rest.

1.

Picture

2.

Picture

3.

Picture
4. meanwhile prepare basil sauce and asparagus for serving the dish. For the sauce - simply blend pine nuts, fresh basil and soya yogurt in a blender. Also pop few asparagus in the oven (I sprinkled them with crushed sea salt) - they make the dish look gorgeous.
5. add 500g of risotto rice and mushroom stock to the mushroom / asparagus sauce made earlier and bring to boil.
6. reduce the heat, cover with kitchen cloth and leave for 15 minutes.

4.

Picture

5.

Picture

6.

Picture
ta-dam! that is it 😋 serve with oven roasted asparagus, basil sauce, vegan parmesan and a splash of truffle oil. I hope you are going to enjoy this as much as I did!

With love
Vik

​💛💛💛
Picture
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.


    Categories

    All
    Apples
    Asparagus
    Avocado
    Baby Corn
    Baking
    Basil
    BBQ
    Beans
    Beetroot
    Blueberries
    Bolognese
    Boodles
    Broccoli
    Bruschetta
    Buckwheat
    Burgers
    Burrito
    Butternut Squash
    Cakes
    Caramel
    Carrots
    Cauliflower
    Chia
    Chickpeas
    Chilli
    Chocolate
    Christmas
    Cinnamon
    Cocoa
    Coconut
    Cookies
    Corn
    Courgette
    Couscous
    Creamy
    Cumin
    Curry
    Dip
    Fajitas
    Festive
    Full-grain
    Ginger
    Gnocchi
    Graze.com
    Gym
    Hummus
    Indian
    Italian
    Kale
    Lemon
    Lemongrass
    Lentils
    Letils
    Light Lunch
    Lithuanian
    London
    Meal Prep
    Mexican
    Muffins
    Mushrooms
    Noodles
    Nuts
    NYE
    Olives
    On The Go
    On The Run
    Oreo
    Outdoors
    Oven Baked
    Paella
    Pancakes
    Party Food
    Pasta
    Peanut Butter
    Peas
    Pepper
    Pesto
    Pie
    Plant Protein
    Potatoes
    Protein
    Pumpkin
    Quiches
    Quick Bites
    Rice
    Risotto
    Rolls
    Salad
    Salads
    Salted Caramel
    Sauce
    Savoury
    Snacks
    Soup
    Spanish
    Spicy
    Spinach
    Spreads
    Strawberry
    Stuffed
    Sunday
    Super Food
    Super Green
    Sweet
    Sweet & Sour
    Tacos
    Thai
    The Spice Is Right
    Tofu
    Tomatoes
    Traditional
    Vegan Baking
    Whole Wheat
    Winter
    Workout
    Wrap
    Zero Carbs

    Archives

    May 2020
    March 2020
    January 2020
    December 2019
    November 2019
    October 2019
    June 2019
    April 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    February 2016

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • The Kitchen