Vegan mushroom risotto

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