Mushroom Risotto

Further proof that you don't need butter, cream or cheese to make risotto rich and creamy if you use tasty, fresh ingredients and good quality risotto rice and vegetable stock.

Ingredients:
1 onion
2 cloves garlic
6 large brown mushrooms
225g risotto rice
1 litre vegetable stock
A little thyme
Splash of soy sauce

This served 3, with a tiny portion left over. Last time I made this I also added a few green soybeans (edamane), which was also nice

I followed a similar process to my pea and mint risotto recipe: fried the ingredients in a little olive oil, added the rice and fried for a further two minutes, then added the stock a little at a time, stirring constantly to help the rice take on the right consistency without sticking to the bottom of the pan.

Pea or Broad Bean and Mint Risotto

This is the best vegan risotto recipe I know of.

During cooking...

The finished product...

Creamy (without the cream), yet light and refreshing. The addition of fresh mint livens up a nutritious meal of rice and peas (and/or beans).

Ingredients (to serve four)

300 g risotto rice
200 g green peas, soya beans, or broad beans (or a mixture of all three)
1 small white onion
1 litre vegetable stock
2 handfuls chopped fresh mint

Pea (or Broad Bean) and Mint Risotto Recipe

1. Fry the onion in a little olive oil in a high-sided frying pan or wok.
2. Once the onion is soft, add the risotto rice and fry for 2 minutes, stirring continuously
3. Add about half the stock and the peas or beans
4. Bring to a gentle boil and allow the mixture to simmer gently for 25 minutes, stirring frequently. Add more stock as the rice gradually absorbs the liquid.
5. Close to the end of cooking, stir in the chopped mint. The risotto is cooked when the rice and peas are soft and all the liquid has been absorbed.
6. Serve on dishes, bowls or plates with a mint garnish.

Want more vegan risotto recipes? Check out these tasty vegan risottos:

• Vegan Mushroom Risotto