15 Jul

This hearty and filling dish is perfect for those chilly summer nights.

Soft, tender mushrooms are enveloped in a creamy and garlicky arborio rice and then topped with some fresh vegan Parmesan. Flavorful and delicious.

INGREDIENTS

FOR THE RISOTTO:

  • 1 shallot, peeled and finely diced
  • 2 garlic cloves, peeled and finely diced
  • 1/2 of 1 large leek, cleaned and thinly sliced
  • 1 tablespoon organic cold pressed coconut oil
  • Vegetable broth
  • .35 ounces dried wild mushrooms, re-hydrated in a little stock water
  • 1 cup Arborio risotto rice, rinsed
  • 1/3 cup white wine
  • Sprig of fresh thyme, for serving

FOR THE VEGAN PARMESAN:

  • 1/2 cup cashew nuts
  • 3 teaspoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

PREPARATION

TO MAKE THE VEGAN PARMESAN CHEESE:

  1. Place all ingredients into a food processor, and blend until fine.

TO MAKE THE WILD MUSHROOM AND LEEK RISOTTO:

  1. Chop and prep all the vegetables.
  2. On a medium heat, add the coconut oil and when hot add the shallot, garlic, and leek. Sauté for about 4 minutes.
  3. Boil the vegetable broth. Put about 1/2 a cup aside in a small bowl and add the dried wild mushrooms to re-hydrate.
  4. Add the rinsed Arborio rice to the sauteing vegetables and saute for 1 minute, stirring the rice thoroughly ensuring the rice gets coated in the sauteed oil.
  5. Add the white wine and cook for a further 2 minutes.
  6. On a medium-low heat, slowly begin to add the remaining broth, about 1/2 a cup at a time, stirring once added and then leaving to simmer for about 4 minutes. Then adding another half a cup and repeating this process until the rice has cooked through, but not stodgy.
  7. Let the re-hydrated mushroom water be the last water you add. If you find you don’t need to use all the stock water, that’s fine, but the re-hydrated mushroom water will have a lot of flavor.
  8. Cook for a further minute and then add the mushrooms, stirring gently, leaving a few for topping when serving. Add 2-3 tablespoons of the vegan Parmesan cheese, a pinch of salt, stir, and remove from the heat.
  9. Garnish with a fresh sprig of thyme and serve.