Creamy Vegan Mushroom & Watercress Risotto
A simple and delicious vegan risotto. The chewy rice with the umami mushrooms and fresh watercress is divine. This dish is perfect for whatever occasion.
Ingredients
- 300 g Risotto rice
- 500 g Chestnut mushrooms thinly sliced
- 2 Large onions finely diced
- 1 Clove Garlic minced
- 30 g Dried shiitake mushrooms sliced
- 200 ml White wine
- 50 g Watercress
- 4 Tablespoons Nutritional yeast
- 1 Teaspoon Sea salt
- 1 Tablespoon Olive oil
- 1.5 Litres Vegetable stock
Instructions
- Place the 30g of dried shiitake mushrooms in a small bowl and cover with 200ml of freshly boiled water. Leave to soak for 5-10 minutes until the mushrooms are soft.
- Heat the tablespoon of olive oil in a wide and deep saucepan over medium. Toss in the diced onion and garlic and cook for 2-3 minutes until the onion is soft.
- Add the dried shiitake mushrooms and soaking broth into the pan. Toss in the 500g of sliced chestnut mushrooms and pour over the 200ml of white wine. Increase the heat of the pan. Fry the mushrooms, stirring often until the white has completely reduced.
- Season the mushrooms with a teaspoon of sea salt and then tip in the 300g of risotto rice. Stir to combine the rice with the mushrooms and onion.
- Add a few ladles of the vegetable stock (just enough to cover the rice) and bring the pan to a simmer. Stir the rice until all the stock is absorbed. Continue adding stock a ladleful at a time for 20-30 mins, stirring continually, until all liquid is absorbed and the rice is soft and fluffy.
- Remove the rice from the heat and stir through the 4 tablespoons of nutritional yeast. Season to taste with salt and freshly ground black pepper.
- Plate the risotto with some fresh watercress scattered over each dish.
Nutrition
Calories: 451kcal | Carbohydrates: 82g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 603mg | Potassium: 1071mg | Fiber: 7g | Sugar: 6g | Vitamin A: 401IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 5mg