VEGAN MUSHROOM RISOTTO recipe by Home Cooking with Julie Neville

Saute white onions in olive oil for 6-7 minutes until softened.

Heat vegetable stock and add dried porcini mushrooms to rehydrate for 5 minutes.

Once onions are soft, add 300 grams of sliced white mushrooms and cook for 8-10 minutes until they release their juices and evaporate.

Remove rehydrated porcini mushrooms from stock, let cool, chop, and add to the pan with other mushrooms.

Season mushroom mixture with salt and pepper.

Add 1.5 cups of arborio risotto rice to the pan and toast for 1-2 minutes until slightly translucent.

Pour in dry white wine and let it absorb into the rice.

Start adding hot stock one ladle at a time, stirring gently. This process will take around 25 minutes.

After 25 minutes, add half a cup of thawed frozen peas and heat through for 2 minutes before serving.

Plate the risotto and top with nutritional yeast as a parmesan substitute.

Equipment Needed

Spice Level:

Dietary