Let's welcome fall with this Creamy Mushroom Risotto. I'm a summer gal, but still love cozy, hearty meals like this one. You might think risotto difficult to make, it sounds so fancy. I promise all you need is patience and you'll have a delicious and filling meal to impress your loved ones with.
Ingredients:
300g brown champignon mushrooms, thinly sliced
335g / 2 cups arborio rice
1.8 L vegetable broth
salt and pepper to taste
vegan parmesan / toasted nutritional yeast, optional
Instructions:
Add the thinly sliced mushrooms to a pan with a splash of veggie broth. Cook until the mushrooms have reduced and any liquid has cooked off.
Next, add your arborio rice along with 1/2 cup of veggie broth and reduce the heat to medium-low. Stir frequently to ensure every grain of rice is cooking evenly. When you can drag your spatula through the mixture and it leaves a dry path, add another 1/2 cup of broth.
Repeat this process until you have used up most of the vegetable broth. Cook until the risotto is creamy and the rice is slightly al dente.
Serve warm and enjoy!
Notes:
Keep your vegetable broth warm, over low heat. Cold broth doesn't absorb well.
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a review below!
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