Vegan mushroom risotto

© Oscar Hather / Good Housekeeping

By Ailsa Brown, Good Housekeeping

This gorgeous vegan risotto is so creamy - you'd think it wasn't vegan!

Total Time: 1 hour 55 mins
Cook Time: 1 hour
Prep Time: 55 mins
Makes: 4 servings

Ingredients

• 25 g dried shiitake mushrooms


• 4 tbsp.olive oil


• 250 g chestnut mushrooms, sliced


• 300 g closed cup mushrooms, quartered


• 1 onion, finely chopped


• 2 garlic cloves, crushed


• 2 sprigs of thyme


• 1 bay leaf


• 250 g arborio risotto rice


• 700 ml hot vegetable stock


• 1 tbsp. nutritional yeast


• 100 ml oat milk cream substitute


• Juice of ½ lemon


• 20 g parsley, finely chopped


• 50 g vegan spread

Directions

• Soak the shiitake in 200ml boiling water and put to one side. Heat half the olive oil in large casserole dish and add the mushrooms. Cook over a high heat for 5-10min until browned all over. Remove to a bowl and put to one side.

• Add the remaining olive oil and the onion. Cook over a low heat for 15-20min until soft. Add in the garlic, thyme and bay leaf. Cook for another 2min. Return the mushrooms to the pan. Drain the shiitake, reserving the soaking liquid and stir in the shiitake. Stir in the risotto rice, making sure the grains are coated.

• Pour in a splash of the hot vegetable stock and stir until it is completely absorbed. Continue doing this till 700ml of stock has been added. Add the porcini liquid the same way, discarding the last few splashes so the sediment isn’t added to the risotto. If needed add the extra stock to risotto. This should take around 20min.

• Stir in the nutritional yeast and oat cream. Allow this to absorb then season to taste with salt, pepper and lemon juice. Turn off the heat and stir in the parsley. Add the butter, put a lid on and allow the risotto to rest for 5min before serving.

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