Mushroom risoto (vegan; gluten free)



This is my favorite in all favorites! Made it 1,5x portion this weekend made like 4 portions – three LARGE portions:P…since it’s nearly impossible to stop eating it if you can see leftovers. The one on the picture is a little one – just to pretend I’m not a eating monster. First time I made it … I needed a pair of extra hands. Last time I was skilled enough to do it alone:P and I almost didn’t burn anything (ok…a little too  much heat for garlic…it shouldn’t be black)

  • 50 g of baby spinach
  • juice from 1/4 of little (not the big mutant one) lemon

First of all cut spinach in strips and mix it with lemon juice. Have it waiting near by, Then:

  • 0,75 l of vegetable broth

boil it and have it waiting with a big scoop in it.

Now take a big thick-bottomed pot and:

  • 2 tbsp of olive oil
  • 1 onion (or half of red one and half of white one – like I did last time)
  • 2 cloves of garlic
  • 250 ml risoto rice
  • 75 ml of white wine

… onion and garlic chopped fine and sauted in olive oil (5 min), risoto rice added and cooked for another 5 minutes (stressing and stirring all the time), wine added. When wine is gone start adding  vegetable broth (scoop at a time..stirring like crazy just in case).

Now put on a pan:

  • 2 tbsp of olive oil
  • 250g of champignons
  • 1 tsp thyme
  • 1 tsp of salt

And add this stuff into rice pot…STIR!

  • 200 ml of vegan cooking cream 

If rice seems almost ready and you are out of broth add vegetable cream and spinach stuff.

Stir and boil it for 3 more minutes until rice is completely soft and creamy and delicious. Take it away from stove and let it rest for 10 minutes.

Serve it with rest of the white wine. If it is not all gone…after this stressful BUT rewarding cooking process. Enjoy!

I go this recepie from her formarly known as a girl with ridiculously expensive hand blender. Blame her if you don’t succeed. I loved it! Many times.

This s how second of March looked like here. Still freezing (-15) but sun is shining and it almost smells like spring: