This delicious Speedy Vegan Mushroom Risotto is given a super-nutritional boost by the addition of our Shiitake Mushroom Powder. Rich, deep mushroom flavours - enhanced by the mushroom powder, Shiitake Mushrooms are often used as a meat substitute in the East due their meaty, earthy flavours.
Equipment
- Frying Pan
- Chopping Board
- Sharp Knife
- Measuring Jug
Ingredients
- 900 ml Boiling Water
- 10g Shiitake Mushroom Powder
- 1 Tbsp Olive Oil
- 250g Closed Cup Chestnut Mushrooms
- 1/2 Red Onion
- 185g Risotto Rice
- 60 ml Dry White Wine
- 25g Vegan Cheezly Red Cheddar Style
- 15g Dairy Free Olive Oil Butter
- Salt and Pepper to Taste
Method
- You want to start off by preparing all your ingredients. Slice your mushrooms into fairly large pieces and dice half the onion into quite small pieces. Make a sort of broth mixture by mixing the boiling water with the shiitake mushroom powder.
- Heat your oil in a large pot/pan before adding the mushrooms and onions. Fry on a medium heat for about 5 minutes until the mushrooms and onion became soft and the water from them has started to come out.
- Add your risotto rice into your pan, and mix it until it's sort of coated in your veg mixture before pouring your dry white wine into it. Stir this in for around another minute before beginning to add your shiitake mushroom stock to the pan. Add around 200ml at a time so that the rice has time to absorb it gradually.
- Once all the stock has been added and absorbed, it's time to turn the heat right down and add your vegan cheese and butter! The cheezly red cheddar does surprisingly melt into the mixture which adds a really lovely creaminess to this dish!
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Notes
Shitake Mushroom Powder can be exchanged with any of the other medicinal mushrooms in our mushroom nutrition range. Why not make a blend that suits your needs.
Discover our MUSHROOM NUTRITION & FUNCTIONAL MUSHROOMS RANGE.
