Some people have that weird misconception that plant based food is like a rabbit food. Nobody says you are now to graze on carrots all day long!
On a rainy day or after a very long but productive (or sometimes stressful) day at work I want something warm and comforting for dinner. So how about a nice risotto cooked in less than 30 minutes and without you constantly stirring it. You obviously can do the latter if it relaxes you. I find cooking quite therapeutic but on those types of days I want to save a bit of time. Please note that if you are using an old style cast iron pan, you will probably need to be stirring it often not to allow your rice to stick to the bottom. I don’t use anything fancy, just a non stick pan or a very easy Sage appliance that steams, cooks rice or sautés your veggies quickly.
You can use portobella, chestnut or button mushrooms instead, I’ve suggested wild mushroom for their fragrant flavour that will make your risotto truly special.
Shop for unrefined wholesome rice – it will be more nutritious and contain more protein and fibre. Though also do not go for a wild rice, it is awesome in salads as it provides that different texture, but as it is not only expensive, it is also not going to be as creamy.
A glass of wine that is suggested in the instruction is not mandatory – believe me, I have tried cooking it with just stock and it is not as creamy either. My personal favourite is Organic WineClub‘s Sicilian Catarratto, it is affordable enough and super flavoursome natural white wine!
Chopped parsley will not only add colour but also bring very important vitamins and minerals to the table. It was also linked to blood purification – why not adding a bit of fragrance to your dish?
I stop writing and start cooking!
Risotto with wild mushrooms
Yield 2 servings
This risotto is going to be so delicious, you'd wonder if it is really just plant based! On top of that, its overall nutritional profile is so great, you will feel satisfied without overeating.
For two generous servings:
- 1 cup or 125 g wholesome rice (choose unrefined and organic, it isn't going to be very expensive)
- 1 medium red onion, peeled and finely chopped
- 500 ml vegetable stock (I prepare my own and freeze the cubes for future use; you can buy a pot from a good supermarket, but watch out for high salt content)
- 1/2 small glass of white wine (I love natural wines made without added sulphites, they are vibrant and will lightly flavour your dish)
- 200 g wild mushrooms
- teaspoon chopped thyme (use dried if there is no fresh available)
- handful of chopped parsley
- 1 tablespoon of unrefined olive oil
Start by heating your stock until it starts to boil. Wash your rice. Finely chop your onion and slice mushrooms.
In the meantime sauté onions until they start to be slightly translucent. Add sliced mushrooms and thyme and cook for 3-4 minutes so the mushrooms are softer. Add a bit of oil and rice. Wait for 1-2 minutes so your rice start toasting and absorbing flavours and then add wine. Cook on a low for 3 minutes or until wine has almost gone. It's time to start adding your stock.
So what's the deal with little portions? It's all down to the fact that you want to release some starch from rice and make your risotto creamy. I add half of stock in the beginning (to save time and effort), cook for 8 minutes and then start adjusting little by little.
What you want is a wet and somewhat creamy risotto with your rice grains al-dente. This is an authentic style as Italians never add cream or butter to make it creamy. I don't use cheese at all but you can grate vegan parmesan-style cheese if you wish.
When ready, serve immediately and garnish with chopped parsley.
Serving Size 2 servings
Amount Per Serving
% Daily Value
Total Fat 4.5 g
Saturated Fat 1.2 g
Unsaturated Fat 3.3 g
Cholesterol 0.5 mg
Sodium 0.5 mg
Total Carbohydrates 95 g
Dietary Fiber 8.5 g
Sugars 0.9 g
Protein 19 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.