Wild Mushroom Risotto
from Cathy Dennis
8-12 wild mushrooms sunflower margarine
½ vegetable stock cube, crumbled
½ Spanish onion, finely chopped
350g risotto rice
800ml hot vegetable stock
2 tsp ground cumin
Salt and fresh ground pepper
2 tsp crushed dried chillies
100g freshly grated vegetarian parmesan-style cheese
2 cloves garlic
- Preheat the oven to 180C/350F/Gas 4. Sauté the mushrooms in 2 tablespoons of margarine with the crumbled vegetable stock cube. Remove from the heat and set aside.
- Place the finely chopped onion in a deep saucepan with 4 tablespoons of margarine. Cook slowly for 2-4 minutes, taking care the onion does not brown.Add the rice and cook on a medium heat stirring constantly.
- After a minute or so stir in ½pint / 300ml hot vegetable stock to which you have added the ground cumin. Continue cooking, adding stock as necessary and stirring from time to time, until the rice is almost cooked (15 minutes). Season with salt freshly ground pepper and crushed dried chillies to taste.
- Cut the reserved mushrooms into small pieces and fold carefully into the risotto. Stir in the freshly grated Parmesan if using. Serve with a mixed leaf salad.
NotesFor special occasions - substitute vegetarian white wine for some of the liquid and top with torn Basil leaves.
Copyright © The Vegetarian Society 1995.