Wild Mushroom Risotto

Nutrition per serving

Calories824 kcal
Protein18.7 g
Carbs99.3 g
Fats38.2 g
Saturated Fat6.7 g
Monounsaturated Fat15.5 g
Polyunsaturated Fat5.1 g
Sugars6 g
Fiber3.6 g
Sodium1,641 mg

Ingredients

Garlic
Onion
Celery
Fresh Thyme
Vegetable Stock Cube
Margarine (80% fat without salt)
Green Peas
Olive Oil
Vegan Parmesan Cheese
Wild Mushrooms
Arborio or Carnaroli (short-grain rice)
Preparations
1. Peel/finely chop the garlic.

2. Peel/finely dice the onion and celery.

3. Grate the Parmesan cheese.

Cooking Instructions
1. To make the stock, in a pot, bring 400ml of water to boil. Add the stock pot and stir to dissolve. Lower the heat to low to keep the stock hot.

2. In a frying pan, heat a tsp of olive oil with 1/2 tbsp of margarine over medium-low heat. Add the mushrooms and gently fry for a few minutes before adding the garlic, thyme, a pinch of salt and pepper and continue to cook for a minute. Transfer the mixture to a plate and set aside.

3. Return the pan to heat with a tsp of olive oil, 1/2 tbsp of margarine and lower the heat to low. Add the celery and onion and gently cook for a few minutes until softened and translucent not browned.

4. Stir in the rice with a pinch of salt and pepper and continue to stir for a few minutes until the rice becomes translucent around the edges.

5. Add ¼ cup of the stock with the peas to the rice and stir, allowing the stock to be absorbed before adding the next 1/4 of a cup of stock, stirring continuously. Continue to add/stir until the stock is all used. This will take about 15 minutes. The rice is ready when soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.

6. Add the mushroom mixture with ¾ of the grated cheese and gently mix to combine. Season with a bit of salt and pepper to taste.

7. Serve the risotto in a bowl with the remaining cheese sprinkled over the top and a drizzle of olive oil.