One of our favourite weeknight go-to's that comes together quickly in no time with no-fuss prep work required. Especially with the weather cooling down, we love ending the day with a cozy, warm bowl of risotto.
Plant-Based Mushroom Risotto
Hannah from @consciouslybyhannah
Rated 5.0 stars by 1 users
One of our favourite weeknight go-to's that comes together quickly in no time with no-fuss prep work required. Especially with the weather cooling down, we love ending the day with a cozy, warm bowl of risotto.
Ingredients
- 1 Tbsp Olive Oil
- 1 brown onion, diced
- 500 grams mushrooms, sliced
- 4 garlic cloves, diced
- 1 & ½ cups Arborio Rice
- 6 cups Vegetable Stock
- 1 Tbsp dried porcini mushrooms (see packet instructions to cook)
- 1 Tbsp Butter (opt for vegan butter to make this meal completely plant based)
Directions
Dice mushrooms, and aromatics (onion and garlic) and add to your Crumble Deep Pan with olive oil
Add in rice and stir until fragrant followed by adding vegetable stock (one cup at a time until fully absorbed)
On the side, prepare your dried porcini mushrooms according to packet instructions and add to the risotto.
Finish with some plant-based butter if desired and garnish with parsley.
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