MUSHROOM RISOTTO

Waking up this morning to -4°C weather and spending the rest of the day feeling cold was really not ideal, it did however prompt me create this creamy mushroom risotto in hope of warming myself up. The addition of dried porcini mushrooms made it so much better than the bland vegan risottos that I had eaten in the past, so I definitely felt like I had to share this recipe with you!

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Ingredients (serves 4)

  • 1 cup arborio rice
  • 4 cups low-sodium vegan chicken stock
  • 1/2 cup dried porcini mushrooms + 2 cups boiled water
  • 2 cloves fresh garlic, minced
  • 1 leek, sliced
  • 6 button mushrooms, sliced
  • 1 cup baby spinach leaves
  • 2 tbs pine nuts, lightly toasted
  • cracked black pepper, to taste

Directions

  • In a medium sized bowl add dried porcini mushrooms and water, soak for at least 20 minutes
  • Prepare vegetables: slice leek and mushrooms, wash spinach, mince fresh garlic
  • In a non-stick pan heat garlic and arborio rice until translucent, stir to avoid sticking
  • Add in leaks and mushrooms, and continue to stir until softened
  • Add in soaked porcini mushrooms and soaking liquid, allow this to be absorbed by the rice and then add in vegan chicken stock cup by cup until fully absorbed
  • When adding in the final cup of stock add in baby spinach leaves, toasted pine nuts, and cracked black pepper to taste
  • Serve immediately and enjoy!

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