Exotic Mushroom and Walnut Risotto

Exotic Mushroom and Walnut Risotto
Serves 4
contains: nuts; soya
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 400 g exotic mushrooms - we used king oyster, button, clamshell and enoki mushrooms
  2. 1 large leek
  3. 3 garlic cloves
  4. 1/2 cup walnuts
  5. 2 cups arborio rice
  6. 125ml sparkling white wine
  7. 4-5 cups of vegetable broth
  8. 1/3 cup soya cream
FOR THE BALSAMIC REDUCTION
  1. 2 tbsp balsamic vinegar
  2. 1 1/2 tbsp sugar
Instructions
  1. Finely chop the leek and fry in a large pan with oil. After a couple of minutes roughly chop the mushrooms and add to the pan along with the crushed garlic cloves. Simmer until softened, then add the walnuts and take off the heat.
  2. Meanwhile, put the rice in a large pan and mix in a splash of olive oil, followed by the white wine and vegetable broth. Bring to a simmer and leave to cook slowly with the lid on. Stir occasionally for about 25 minutes, or until the liquid has been absorbed and the rice is cooked but with a slight crunch.
  3. In a small non-stick pan, combine the balsamic vinegar with the sugar and heat, on low, for a couple of minutes, stirring constantly. Take off the heat and allow to cool whilst you combine the mushroom mixture with the rice, finally add the soya cream and stir well. Serve with a drizzle of the balsamic reduction and a shaving of vegan Parmesan. Enjoy!
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