Wild Mushroom Risotto
from Cathy Dennis
This recipe is egg free This recipe is gluten free This recipe is wheat free
Ingredients

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



Method
  1. 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.

  2. 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.

  3. 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.

  4. 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.


Notes
For special occasions - substitute vegetarian white wine for some of the liquid and top with torn Basil leaves.  

Copyright © The Vegetarian Society 1995.



Wild Mushroom Risotto

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