The risotto should be prepared with Italian short-grain rice (arborio is the most common variety) and the rice should be slow-fried in just a little bit of liquid at a time. This process releases the starch in the rice and allows the natural sauce to form. If you want to prepare delicious and vegan risotto, you can check our recipe. There it is; Vegan Mushroom Risotto!
Vegan Mushroom Risotto
The risotto should be prepared with Italian short-grain rice (arborio is the most common variety) and the rice should be slow-fried in just a little bit of liquid at a time. This process releases the starch in the rice and allows the natural sauce to form. If you want to prepare delicious and vegan risotto, you can check our recipe. There it is; Vegan Mushroom Risotto!
Vegan Mushroom Risotto, a famous dish among vegan recipes with mushrooms, is a complete protein and energy source. Mushroom, which has a very high nutritional value, is very nutritious for people who eat vegan, as it is rich in protein, iron, copper, zinc, selenium, potassium and phosphorus. You can use chestnut mushrooms for mushroom risotto that you can prepare in your vegan menu.
Vegan Mushroom Risotto is usually prepared with white wine. In this recipe, we have prepared our recipe with the ingredients to be found in every kitchen. You can also choose with white wine. Now check out our recipe, each stage of which is supported by visuals!
Vegan Mushroom Risotto Ingredients
Instructions
Boil the vegetable broth. Keep it on the stove until it continues to boil. The number one trick when making risotto is to use hot water. If you do not have vegetable broth, you can also use boiling drinking water.
Cut the onion and garlic into small cubes, about half a centimeter square.
Chop the mushrooms into thin slices. Fry the mushrooms and fresh thyme (you just have to separate the leaves from the stem and add them) in a separate non-stick pan. If you don't have fresh thyme, you can also use dried thyme. Fry the mushroom in its own juice without adding oil. Set aside to add to the risotto when the risotto is almost ready.
Take the onion and garlic in a large non-stick saucepan and start frying them with very little water. After frying for 5 minutes, add the rice and continue frying. After frying for a few more minutes, we add 1 tablespoon of naturally fermented apple cider vinegar and deglaze the pan.
Slowly add the vegetable broth to the rice with the help of a ladle and start cooking, stirring constantly.
After adding 3 cups of water in ladles, the risotto will be close to cooking. Add the mushrooms at this stage. Continue to add the remaining a cup of vegetable broth slowly with the ladle.
In the last step, add olive oil, lemon juice, lemon zest, a tablespoon of naturally fermented apple cider vinegar, salt and freshly ground black pepper. After blending all the flavors, we let it rest for 1 minute.
You can serve it by adding lemon zest, olive oil and fresh thyme after taking it to the plate.
Enjoy!
Ingredients
Directions
Boil the vegetable broth. Keep it on the stove until it continues to boil. The number one trick when making risotto is to use hot water. If you do not have vegetable broth, you can also use boiling drinking water.
Cut the onion and garlic into small cubes, about half a centimeter square.
Chop the mushrooms into thin slices. Fry the mushrooms and fresh thyme (you just have to separate the leaves from the stem and add them) in a separate non-stick pan. If you don't have fresh thyme, you can also use dried thyme. Fry the mushroom in its own juice without adding oil. Set aside to add to the risotto when the risotto is almost ready.
Take the onion and garlic in a large non-stick saucepan and start frying them with very little water. After frying for 5 minutes, add the rice and continue frying. After frying for a few more minutes, we add 1 tablespoon of naturally fermented apple cider vinegar and deglaze the pan.
Slowly add the vegetable broth to the rice with the help of a ladle and start cooking, stirring constantly.
After adding 3 cups of water in ladles, the risotto will be close to cooking. Add the mushrooms at this stage. Continue to add the remaining a cup of vegetable broth slowly with the ladle.
In the last step, add olive oil, lemon juice, lemon zest, a tablespoon of naturally fermented apple cider vinegar, salt and freshly ground black pepper. After blending all the flavors, we let it rest for 1 minute.
You can serve it by adding lemon zest, olive oil and fresh thyme after taking it to the plate.
Enjoy!
Recipe Source: healthyfoodbreak
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