Creamy vegan wild mushroom risotto

Name: Creamy vegan wild mushroom risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400g can cannellini beans; 25g dehydrated wild mushrooms; 2 tbsp extra virgin olive oil; 1 tbsp vegan butter; 1 onion very finely chopped; 1 garlic clove crushed; 150g chestnut mushrooms sliced; 170g risotto rice; 100ml white wine; 500ml vegan stock; 1 tsp white miso paste; small bunch of chives finely chopped; truffle oil to serve (optional)

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.11 ratingsRate

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Our Italian-style vegan mushroom risotto takes some time to prepare, but it's well worth it. The wild mushrooms give this dish a deep, earthy, nutty flavour

Dairy-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g can cannellini beans
25g dehydrated wild mushrooms
2 tbsp extra virgin olive oil
1 tbsp vegan butter
1 onion

very finely chopped
1 garlic clove

crushed
150g chestnut mushrooms

sliced
170g risotto rice
100ml white wine
500ml vegan stock
1 tsp white miso paste
small bunch of chives

finely chopped
truffle oil

to serve (optional)

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Nutrition: per serving

kcal733
fat20g
saturates6g
carbs103g
sugars10g
fibre13g
protein22g
salt1.14g

Method

step 1

Blitz the cannellini beans and their liquid in a high-speed blender until smooth. Set aside. Tip the wild mushrooms into a bowl and cover with 100ml boiling water, leave to soak for 15 mins.
step 2

Heat the oil and butter in a heavy-based saucepan or casserole pot. Add the onion and a pinch of salt and fry gently for 10 mins or until softened and translucent. Add the garlic and chestnut mushrooms and fry for 5 mins. Stir through the risotto rice, raise the heat to medium-high and cook for 2 mins. Add the wine and bring to a simmer. Tip in the soaked wild mushrooms, half the stock and the cannellini cream and bring to a bubble, stirring continuously. Once the stock has reduced significantly continue adding a ladleful at a time whilst stirring continuously. You should have a loose consistency and al dente rice. Add a splash more stock if the risotto is too thick. Stir through the miso, chives and some seasoning. Serve with a drizzle of truffle oil, if you like.

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A star rating of 4.5 out of 5.11 ratings

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