CREAMY VEGAN WILD MUSHROOM RISOTTO

Creamy vegan wild mushroom risotto image

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

Provided by Esther Clark

Time 40m

Number Of Ingredients 13

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)

Steps:

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.
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.

Nutrition Facts : Calories 733 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium