Vegan Mushroom Risotto

Name: Vegan Mushroom Risotto
Ingredients: 50 ounces of vegetable stock; 2 ½ cups white wine; 2 tablespoons extra-virgin olive oil; 2 leeks, thinly sliced; 2 ½ pounds flat mushrooms, sliced; Celtic Sea Salt; 1 pound brown Arborio or brown Basmati rice*; 3 tablespoons chopped fresh flat-leaf parsley; Balsamic vinegar and extra fresh flat-leaf parsley to serve

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Servings: 4

Author : Nate Sterr

healthy cooking healthy recipes mushrooms

Ingredients

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50 ounces of vegetable stock2 ½ cups white wine2 tablespoons extra-virgin olive oil2 leeks, thinly sliced2 ½ pounds flat mushrooms, slicedCeltic Sea Salt1 pound brown Arborio or brown Basmati rice*3 tablespoons chopped fresh flat-leaf parsleyBalsamic vinegar and extra fresh flat-leaf parsley to serve

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Instructions

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Step 1

Place the stock and wine in a large saucepan and keep at simmering point on the stove pot.

Step 2

Heat the oil and butter in a large saucepan. Add the leek and cook over medium heat for 5 minutes, or until soft and golden. Then add the mushrooms to the pan and cook for 5 minutes, or until tender.

Step 3

Add the rice and stir for 1 minute or until translucent. Add ½ cup hot stock, stirring constantly over medium heat until the liquid is absorbed.

Step 4

Continue adding the stock, a little at a time, stirring constantly for 20-25 minutes, or until the rice is tender and creamy (you may not need all the stock or you may need to add a little water).

Step 5

Stir in the parsley and heat for 1 minute. Serve drizzled with balsamic vinegar. Sprinkle the rest of the parley on top