Sunny shrooms risotto (vegan)
Sunny shrooms risotto (vegan)

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, sunny shrooms risotto (vegan). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.

Sunny shrooms risotto (vegan) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Sunny shrooms risotto (vegan) is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have sunny shrooms risotto (vegan) using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sunny shrooms risotto (vegan):
  1. Take 500 ml low sodium vegetable broth
  2. Prepare 2 tbsps fortified vegan spread
  3. Make ready 1 tbsp extra virgin olive oil
  4. Get 200 g wild mushrooms (I used maitake, oyster and king oyster)
  5. Take 3/4 leek, finely chopped
  6. Make ready 100 g carnaroli rice
  7. Prepare glass dry white wine (vegan)
  8. Get few sprigs of herbs such as flat-leafed/curly parsley and marjoram
  9. Prepare 1 tbsp dulse (red seaweed)

But you can also add tomatoes, carrots or asparagus. If you're not after a vegetarian risotto, then feel free to add chicken, salmon or shrimps. Let it cool completely before transferring to an air tight container. To reheat, add it to the stove with a splash of water or broth to let it get creamy again.

Steps to make Sunny shrooms risotto (vegan):
  1. Heat the vegetable broth and set aside.
  2. Melt the spread and oil in a large skillet (or even better a paella pan if you have one) and cook the mushrooms for 3-5 minutes. Remove the mushrooms and set aside.
  3. Add the leek to the pan and saute until pale, stirring continuously. Next add the rice and cook until translucent.
  4. Pour in the wine and stir until it is all absorbed. Add the marjoram
  5. Add a ladle of the broth and continue cooking until absorbed. - Continue stirring and adding the broth a ladle at a time ensuring all the liquid is absorbed.
  6. Stir in the parsley and seaweed and serve.

Unfortunately, risotto gets mushy overtime, so it is best served fresh! Sauté, tossing constantly for a few minutes until mushroom and sage start to crisp up. Sauté on medium-high heat for a couple of minutes until mushrooms are glazed and starting to dry up. Add the risotto rice and toss to coat the rice evenly with the mushroom mix. With white wine, shallots, and cream, this is full-flavored vegetarian risotto.

So that is going to wrap it up with this exceptional food sunny shrooms risotto (vegan) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!