Serves: 4. Preparation: 15 minutes. Cooking: 45 minutes.
Ingredients
2 tablespoon olive oil or water
1 small onion, chopped finely
1 large carrot, chopped finely
2 sticks celery, chopped finely
4 cups vegetable stock
300g arborio rice
300g mushrooms or 40g dried then re-hydrated mushrooms, sliced
50g enoki mushrooms
50g plant-based butter, margarine or water
sea salt and cracked black pepper
1 tablespoon grated hard vegan cheese
3 tablespoons parsley, chopped finely
Method
Fry the onion, carrot and celery in the oil or water for 5 minutes on low heat.
Add the rice and stir for 3 minutes.
Heat the stock and add one cup to the rice, stirring until absorbed. Then add another cup until the rice is cooked but still al dente (firm in the centre).
Cook the mushrooms in the plant-based butter, margarine or water until soft.
Season with salt and pepper.
Gently mix through the risotto and add the grated cheese and parsley.
Serve immediately.
Author
Betty Chetcuti
My vegan cookbook – nurture, nourish, heal
Hawthorn East