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Vegan mushroom risotto

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Anna Haugh
From Saturday Kitchen

Ingredients

For the pickled beetroot

  • 1 small beetroot, very thinly sliced
  • 100ml/3½fl oz white wine vinegar
  • 50g/1¾oz caster sugar
  • 2 good pinches salt

For the risotto

  • 30ml/1fl oz olive oil
  • 200g/7oz shallots, finely chopped
  • 2 garlic cloves, crushed
  • 70g/2½oz button mushrooms, finely chopped
  • 125g/4½oz risotto rice
  • 2 tbsp vegan white wine
  • 300ml/10fl oz mushroom stock, warm

To finish

  • 40g/1½oz soy ‘cream’
  • pinch yeast flakes
  • 5g/⅛oz yeast extract
  • 40g/1½oz soy sauce
  • 1 lemon, juice only

To garnish

  • good-quality olive oil
  • 10g/⅓oz mousseron mushrooms
  • 10g/⅓oz white shimeji mushrooms
  • 10g/⅓oz brown shimeji mushrooms
  • 10g/⅓oz pink oyster mushrooms, torn into pieces
  • 50g/1¾oz cordycep mushrooms
  • 1 leaf curly kale, ripped into pieces
  • 4 Paris brown mushrooms, very thinly sliced

Method

  1. To make the pickled beetroot, place the beetroot in a bowl. Place the vinegar, sugar and salt in a small pan with 100ml/3½fl oz of water and bring to the boil. Remove from the heat and pour it over the beetroot. Leave to rest at room temperature.

  2. To make the risotto, heat the oil in a pan and fry the shallot and garlic for a few minutes, until softened. Add the mushrooms and rice. Pour in the white wine and allow the liquid to be absorbed.

  3. Over a low heat, pour in about 200ml/7fl oz of the stock and stir occasionally. Once all the liquid has been absorbed, taste the rice and if it is still too hard, add the extra stock – you may not need it all.

  4. To finish, add the soy cream, yeast flakes, soy sauce, yeast extract and a squeeze of lemon juice, stir well and check that the risotto is not too dry. It may need more liquid and if you have run out of stock, add a little water.

  5. To garnish, heat the olive oil in a frying pan over a medium heat. Fry all the mushrooms in the oil, except for the cordycep and Paris brown mushrooms. After you have cooked the other mushrooms for a minute, take the pan off the heat and add the cordyceps.

  6. To serve, tear over some kale and top with thinly sliced Paris brown mushrooms.

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