Special Diet Notes: Chestnut Mushroom Vegan Risotto
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
Chestnut Mushroom Vegan Risotto
This recipe was contributed by Sandra Butler, an executive chef in the UK who is focused on catering to special diets and food allergies.
Ingredients
Method
- Add vegetable broth to saucepan and place over low heat; do not boil. Add half the wine and dried herbs to the mixture and stir well.
- Add the olive oil, sliced mushrooms, diced onion, garlic and the rest of the wine to a wok or large saucepan and cook until the onion has started to soften.
- Add the rice and cook for a few minutes until it starts to become slightly translucent.
- Start adding the stock mixture, a couple of ladles at a time and stir constantly until the rice has absorbed the liquid. Continue until most of the stock has been absorbed and the risotto starts to become thick and creamy.
- Taste the recipe and season if needed, continuing to add the remaining stock if the rice is still too hard.
- Serve immediately with a herb/rocket salad or a gluten free garlic bread.
2 Comments
I wonder if you can use the leftover next day?
I don’t personally find that risotto keeps well, simply because it continues to suck up the moisture as it sits, and rice is best eaten when relatively fresh. But it will keep as well as any other risotto recipe in the refrigerator.