Recipe: Delicious Sunny shrooms risotto (vegan)

Sunny shrooms risotto (vegan). It's glass of dry white wine (vegan). Check out our recipe video for delicious risotto, this is so cheap and super easy to make we bought all the ingredients in SuperValu and cost us less that €. This gourmet vegan mushroom risotto is so rich & creamy, everyone will be fighting for seconds!

Risotto with sun-dried tomatoes is a decadent, delicious vegetarian and dairy-free vegan main dish. Add vegan parmesan cheese for an extra kick. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. You can have Sunny shrooms risotto (vegan) using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sunny shrooms risotto (vegan)

It's 500 ml of low sodium vegetable broth.
It's 2 tbsps of fortified vegan spread.
It's 1 tbsp of extra virgin olive oil.
It's 200 g of wild mushrooms (I used maitake, oyster and king oyster).
It's 3/4 of leek, finely chopped.
Prepare 100 g of carnaroli rice.
You need glass of dry white wine (vegan).
You need of few sprigs of herbs such as flat-leafed/curly parsley and marjoram.
You need 1 tbsp of dulse (red seaweed).

It's simple enough to make for a mid-week dinner, yet decadent enough for entertaining. And vegan or not, everyone will love this satiating bowl. The risotto is rich, thick and creamy, with garlicky and cheesy flavour. Vegan mushroom risotto in a creamy coconut sauce.

Sunny shrooms risotto (vegan) instructions

Heat the vegetable broth and set aside..
Melt the spread and oil in a large skillet (or even better a paella pan if you have one) and cook the mushrooms for 3-5 minutes. Remove the mushrooms and set aside..
Add the leek to the pan and saute until pale, stirring continuously. Next add the rice and cook until translucent..
Pour in the wine and stir until it is all absorbed. Add the marjoram.
Add a ladle of the broth and continue cooking until absorbed. Continue stirring and adding the broth a ladle at a time ensuring all the liquid is absorbed..
Stir in the parsley and seaweed and serve..

This risotto is plant-based, gluten-free and contains healthy protein from chickpeas. A flavorful and easy to make recipe. When you heard about risotto, then you should start with the basic ingredients, which is the rice. And I have to tell you. Even though I know this kind of rice is made from arborio I was so excited about this turning out all creamy, and it was thanks to the tiny bit of vegan mozzarella shreds and nutritional yeast.