Cheat’s Mushroom Risotto recipe

By: Jackie Norman and Gareth Scurr


This tasty vegan recipe is so easy to make, and packed full of flavour!

Serves 4

Cheat's-Mushroom-Risotto-1.jpg

Wheat/gluten free. As you can probably tell by the name, this isn’t your textbook risotto. We’re cheating by using basmati rice instead of the traditional arborio rice, but what the heck, it tastes too good to worry about going against the grain (yes, that pun was intended)!

This recipe is super easy and uses just a few simple ingredients yet has so much flavour. The secret is how and when you add the mushrooms. Delicious hot or cold, it’s ideal for work lunches or a make-ahead dish for dinner.

Ingredients 

  • 2-3 tbsp oil
  • 750g mushrooms, sliced (not too thick, not too thin – and yes, you do need that
  • many!)
  • scrunch of salt and pepper
  • 2 tbsp dairy-free butter (or more, to taste)
  • 2 cloves garlic, finely chopped or crushed
  • 1 onion, finely chopped
  • 1 ½ cups uncooked long grain rice (we use basmati)
  • 2 ½ cups vegan chicken-style stock
  • 3 spring onions, sliced

Method 

  1. Heat two tablespoons of the oil in a large saucepan over medium-high heat. Add half the mushrooms, along with a generous sprinkle of salt and freshly ground black pepper and cook, stirring for around five minutes. Remove from the pan and set aside until the end.
  2. Add the other tablespoon of oil to the pan, along with the butter and stir. Once melted, throw in your garlic and the chopped onion and cook for a couple of minutes before adding the other half of the mushrooms. Cook for five minutes, stirring occasionally.
  3. Don’t worry if the bottom of the pan goes all brown, that’s a good thing and will add more flavour to your dish. Add your rice to the pan and mix in well, then pour in the stock. Bring everything to the boil, then cover with a lid and reduce the heat to low.
  4. Leave to cook gently for 15 minutes, stirring occasionally to prevent sticking, until all the liquid has evaporated into the rice. You want the rice to be tender but not mushy.
  5. Remove the pan from the heat, then throw in your sliced spring onions, along with the mushrooms you set aside at the start.
  6. Stir quickly to combine, then cover the pan again and leave to sit (off the heat) for a further 10 minutes. After 10 minutes, remove the lid, fluff the rice using a fork and taste for seasoning, adding more dairy-free butter if necessary. Serve immediately.

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