Creamy Mushroom Risotto (VEGAN & GF)

Dairy free Risotto that still has a rich and creamy texture takes time and patience. As with any risotto, you need to slowly cook the rice, gradually add the stock and be generous with the seasoning.

This method can be used for lots of different risottos, whether it be plant based, seafood or a meat dish; the cooking of the rice is basically the same each time.

Mushroom Risotto 

300g Arborio rice
300g chestnut mushrooms, sliced
1 white onion, finely diced
2 garlic cloves, crushed
1 tbsp gluten free Worcester sauce
4 tbsp Yeast extract flakes
1.5 tsp dried oregano
1.5 tsp dried basil
1 vegetable stock cube
Salt and Pepper
Frylight

50ml soya cream (optional)

1. Heat a little frylight in a heavy based, wide pan. Saute the onion and garlic until soft. 
2. Dissolve the vegetable stock cube in a litre of boiling water. Keep this in a saucepan with a lid, on a very low heat next to the frying pan.
3. Reduce the heat a little on the onion and pour in your dry arborio rice. Stir with a spatula to coat the rice. Stir regularly for about 3 minutes. 
4. Add a ladle of the vegetable stock and stir through the rice, which will gradually absorb the liquid. Keep adding the stock, one ladle at a time and stir regularly to help it along. The rice needs to keep cooking and absorbing liquid for about 25 minutes on a simmering heat. 
5. Season the rice. 
6. In a separate frying pan, heat some more frylight and add the mushrooms. As they start to brown, season, add the herbs and Worcester sauce. They should take roughly 5-7 minutes. 
7. If you are using the soya cream, add this to the mushrooms and stir through, then set aside. 
8. Taste the rice to see if it is cooked, it should be al dente with a slight bite to it. 
9. Add your cooked mushrooms and yeast flakes, stir through on a low heat for the ingredients to come together.

I served mine on a bed of spinach leaves and with a drizzle of balsamic glaze. For the meat eaters out there, this works really well with diced, chicken breast.