Creamy mushroom risotto

Who doesn’t love a good risotto? Creamy mushroom has always been my favourite. It can be easily made dairy free and it tastes just as good. Timing depends on the kind of rice used, I usually use brown rice but it can be made with white rice if you wish, it takes less time.


Eat 4

1/2 kg of brown rice
1/2 kg of portobello mushroom
1 little carton of soya or any vegetable cream
1l of vegetable soup
2 glasses of unsugares soya drink (or any other vegetable drink)
2 glasses of white wine
EVO oil
Mixed ground pepper

The first step is to wash the musnrooms, cut them in slices then cook them in a big casserole with a drop of oil and salt to taste.

Once the mushrooms are cooked move them into a bowl, put the rice with some oil in the casserole, add the wine and stir continuously until all the wine has evaporated, then add small amounts of vegetable soup, stir, then add some more to let the rice cook slowly. Salt to taste. 

When the rice is almost done add the soya drink , the cream and the mushroom , some ground pepper and let it finish on slow heat. It’s a good idea to keep some mushrooms to decorate the dishes once ready.

Serve hot with or without vegan grated cheese.


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