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

kasiakines.com

Your recipes

Servings: 4

Author : Nate Sterr

healthy cooking healthy recipes mushrooms

Ingredients

Remove All · Remove Spices · Remove Staples

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

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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 in a large saucepan.

Step 3

Add the leek and cook over medium heat for 5 minutes, or until soft and golden.

Step 4

Then add the mushrooms to the pan and cook for 5 minutes, or until tender.

Step 5

Add the rice and stir for 1 minute or until translucent.

Step 6

Add ½ cup hot stock, stirring constantly over medium heat until the liquid is absorbed.

Step 7

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 8

Stir in the parsley and heat for 1 minute.

Step 9

Serve drizzled with balsamic vinegar.

Step 10

Sprinkle the rest of the parley on top.