≡ Vegan Recipes +

Risotto (Mushroom)           SOURCE       KIDSPOT.COM.AU           INGREDIENTS 8 cups (2 Litres) vegetable stock 2 tablespoons olive oil 1 brown onion 2 garlic cloves, finely chopped 2 sprigs fresh thyme 200 g mushrooms 2 cups arborio rice 3/4 cup dry white wine (optional) 4 tablespoons vegan butter, chopped 1/2 cup shredded vegan parmesan cheese 2 tablespoons flat-leaf parsley, finely chopped 1 tablespoon lemon juice   salt and freshly ground black pepper INSTRUCTIONS 1.   Bring vegetable stock to a low simmer in a sausepan. Heat the oil in a large heavy saucepan over medium heat. Add chopped onion, garlic, and thyme, and saute for 2 minutes, or until onions are tender but not browned. Add rice and saute for 30 seconds to coat with the oil. Stir in the wine and cook for 3 minutes. Add stock and cook for about 20 minutes, or until the liquid is absorbed and the rice is al dente (the center of each grain should be slightly firm). 2.   Add sliced mushrooms and cook for 2 minutes. Add thyme leaves, discard stems. Remove risotto from heat, and add butter, grated parmesan. Stir until butter has melted. Finally stir in parsley, and lemon juice, and season generously with salt and pepper. 3.   Serve risotto into 4 warmed serving bowls. Garnish with the shaved parmesan and serve.