Chestnut Mushroom Vegan Risotto

Name: Chestnut Mushroom Vegan Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 250 grams Chestnut Mushrooms; 1 teaspoon Dried Basil; 1 teaspoon Dried Thyme; 1 clove Garlic; 6 servings Olive Oil for cooking; 2 Medium Onions; 250 grams Arborio Risotto Rice; 6 servings Salt & Pepper to taste; 1700 milliliters Vegetable Stock or Broth; 250 milliliters Vegetarian Dry White Wine

Chestnut Mushroom Vegan Risotto might be just the side dish you are searching for. This gluten free and vegan recipe serves 6. One portion of this dish contains about 4g of protein, 14g of fat, and a total of 347 calories. If you have salt & pepper, vegetarian wine, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. This recipe is typical of Mediterranean cuisine.

Instructions

Add vegetable broth to saucepan and place over low heat; do not boil.

Ingredients you will need

Vegetable Broth

Equipment you will use

Sauce Pan

Add half the wine and dried herbs to the mixture and stir well.

Ingredients you will need

Dried Herbs

Wine

Add the olive oil, sliced mushrooms, diced onion, garlic and the rest of the wine to a wok or large saucepan and cook until the onion has started to soften.

Ingredients you will need

Mushrooms

Olive Oil

Garlic

Onion

Wine

Equipment you will use

Sauce Pan

Wok

Add the rice and cook for a few minutes until it starts to become slightly translucent.Start adding the stock mixture, a couple of ladles at a time and stir constantly until the rice has absorbed the liquid. Continue until most of the stock has been absorbed and the risotto starts to become thick and creamy.Taste the recipe and season if needed, continuing to add the remaining stock if the rice is still too hard.

Ingredients you will need

Stock

Rice