Creamy vegan wild mushroom risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g can cannellini beans
- 25g dehydrated wild mushrooms
- 2 tbsp extra virgin olive oil
- 1 tbsp vegan butter
- 1 onionvery finely chopped
- 1 garlic clovecrushed
- 150g chestnut mushroomssliced
- 170g risotto rice
- 100ml white wine
- 500ml vegan stock
- 1 tsp white miso paste
- small bunch of chivesfinely chopped
- truffle oilto serve (optional)
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.
