#Repost @thefoodietakesflight with @get_repost
(New recipe!) I’ve been cooking risotto for years even when I wasn’t vegan yet so I’ve made so many different batches of risotto and mushrooms risotto is still one of my favorites. And there’s really nothing like porcini mushrooms. They’re pretty pricey but you only really need a few pieces since they pack so much flavor! Also, it was my first time adding peas to my risotto and loved it! Check out the recipe below. ❤️
Vegan Pea and Mushroom Risotto Recipe
1 cups uncooked arborio rice
4-5 cups vegetable stock, or more depending on consistency (I used 2 @7grainspantry vegetable cubes + 5 cups water)
1/2 cup dry white wine
1/2 cup dried porcini mushrooms
3/4 cup frozen green peas
2 cloves garlic, roughly chopped
1/4 cup white onion, diced
Salt, to taste
Vegan parmesan (recipe below) for topping
Olive oil/vegan butter
1. Heat the water in a small pot. Add in the dried mushrooms. You can take out the mushrooms after the water boils and slice them into smaller pieces then set aside.
2. Heat a pan and pour in 1/2-1 tbsp olive oil/vegan butter.
3. Add in onions, garlic and peas. Sauté until cooked.
4. Add in the rice and coat in the oil mixture.
5. On high heat, add in the white wine. The rice will absorb the wine and turn starchy.
6. Add 2 cups of stock and leave on medium heat.
7. Add mushrooms. Keep mixing.
8. Add in 1 cup stock at a time as it cooks.
9. After 15-20 minutes, the rice should be al dente. Add salt/pepper depending on desired taste.
10. Mix well and enjoy while hot. Top with vegan parmesan if desired.
1 cup @freshfellowph almond flour/meal*
4 tbsp nutritional yeast
1 tsp salt
—in a bowl/container, mix everything! Store in the refrigerator for future use. *you can process your raw almonds in a processor/coffee grinder to create almond flour/meal .
Who doesn’t love a steaming bowl of deliciously cheesy risotto? This English pea risotto with wild mushrooms is sure to delight. It just looks decadent and fancy, doesn’t it? Family and friends will never know that it’s super easy to pull off in a hurry, so go ahead… fool them. #mushroomrisotto#englishpeas Link to recipe in bio and follow @kellyliken for more recipes
✨NEW BLOG POST✨
Summer = Potluck Season and if you want to impress everybody, make this Mushroom Risotto!
It’s an elegant side dish that will please the masses and make you look classy af.
Link in bio
Made this delicious porcini mushroom risotto recipe by @tobieputtock that was featured last week in the @prahranmarket newsletter. I don’t often make risottos as find them quite fiddle but this one was super easy and really tasty! Recipe method in my insta stories if you would like to give this a go yourself.
Mushroom Risotto (serves two)
200g chestnut mushrooms, 6 halved, the rest finely sliced.
1 slice of quality bacon.
1 onion, finely chopped
1 clove garlic, minced
165g risotto rice (arborio, carnarolli etc.)
5 heaped tablespoons grated parmesan (parmegianna reggiano, the good stuff)
Half glass of wine, or beer as I used here.
500g good chicken stock, preferably homemade. Used a Knorr stockpot here.
Salt, pepper and dry thyme to season.
Soy sauce and lemon juice to boost umami.
Parmesan and parsley/basil for garnish.
Sear the mushroom halves and bacon on medium high heat. DO NOT TOUCH the mushrooms for a couple of minutes, you can test one to see if its suitably deeply browned. Turn and brown on other side, turn bacon when one side is crispy. Add a small pinch of salt, pepper and dry thyme to the mushrooms. Remove and reserve, same with bacon when crispy.
Add reserved mushrooms to bacon fat and brown, add garlic for a couple of minutes then a splash of soy and a squeeze of lemon to boost umami goodness. Remove and reserve. Break the crispy bacon into little peices.
Sweat onion until translucent, then add risotto rice and toast for a couple of minutes.
Add wine/beer and bring to a bare simmer. Stir constantmy until absorbed, add quarter of stock and stir until absorbed. Keep doing this until all your stock is absorbed and the risotto rice is al dente/cooked to your liking.
Add slices mushrooms and parmesan at the end, and mix well. Add a tablespoon of butter and cover for a minute. Stir the risotto, the texture you want is oozy and not to thick, taste for seasoning.
Garnish with more parmesan, mushroom halves, crispy bacon and parsley/basil.