The ideal autumnal feast, this mushroom risotto is super comforting and the perfect way to refuel after an afternoon stroll through the woods. Use any mushrooms you like – we love the “meaty” quality of shitake combined with some chestnut mushroom but when it comes to this dish, the world’s your *ahem* oyster.
- 250g Arborio risotto rice
- 150g mushrooms
- 1 onion
- 2 garlic cloves
- 2tbsp coconut cream
- 2tbsp nutritional yeast
- 1ltr vegetable stock/boiling water
- 1 tbsp coconut oil
- A squeeze of lemon
- Salt and pepper to taste
- Finely dice your onion then crush and finely chop the garlic cloves.
- Heat the coconut oil over a medium heat in a frying pan, when warmed add in the garlic and onion to soften.
- Add the risotto rice into the pan and ensure thoroughly coated in oil.
- Once the rice has absorbed the moisture from the pan, start adding your stock or hot water, a ladleful at a time and stir through thoroughly. As the rice absorbs each ladle of liquid you can start adding another in and repeat the process of stirring through. You’ll need to test the rice for readiness around 15 minutes in. It may be the case that you may don’t need to use the entire quantity of liquid so don’t be tempted to throw it all in at once!
- When the rice is nearly done, add into the pan your chopped mushrooms; we like ot keep some whole shitakes in there for interest. This is a good time to season liberally with salt and pepper and add in your coconut cream.
- When the rice is cooked, remove the pan from the heat, stir through your nutritional yeast and squeeze over your lemon juice. If you happen to have fresh herbs to hand, feel free to sprinkle some over the top for added punch.
Got leftovers? This will make a delicious cold lunch box for you the following day (if you can avoid the temptation of wolfing down the lot) or works really well stuffed into red peppers and baked in the oven.
As always, we love to see recreations of our recipes and hear how you got on, do tag us on Instagram or Twitter @can_eat_attitude.