About the Recipe
This creamy mushroom risotto is a winner for vegans, vegetarians and meat-eaters alike.
Risotto always tops our list of favourite meals. But the combination of meat, cheese and rice makes it a heavy hitting dish when it comes to its climate impact.
We're sure esteemed Italian chefs are rolling in their graves at this fusion, but soy sauce enhances the mushrooms to give them a rich, meaty flavour here.
1 tbsp olive oil
Small onion (120g), finely chopped
250g brown mushrooms, sliced
3 garlic cloves (20g), crushed or minced
2 tbsp (60ml) soy sauce
300g risotto rice
125ml white wine
1 litre vegetable stock
A few sprigs of rosemary
Salt and pepper, to taste
How to make the recipe
1. Prep your vegetables. Finely dice your onion. Mince or crush the garlic cloves. Slice your mushrooms.
2. Cook the vegetables. Add the tablespoon of olive oil to a large pan over a medium-low heat. Add the onion and a pinch of salt. Gently cook for 5 minutes. Then add mushrooms and garlic to the pan. Add soy sauce and stir to coat the mixture in the pan. Cook gently for another 5-6 minutes.
3. Stir the risotto. Add the risotto rice and white wine to the pan and start to stir gently. You now need to keep stirring until the risotto is ready. When the white wine has cooked away, add 1/4 of the vegetable stock to the pan. Keep stirring!
4. Add more stock. When no liquid is visible, add another 1/4 of the vegetable stock. Keep stirring and repeat until all stock gone or the rice is cooked.
How to test if the rice is cooked? Take a grain of rice from the pan. It should feel plump but not mushy. Put it on a plate and push it with your finger. If it smears smoothly, and has a little bit of white in the centre it's ready.
5. Serve with freshly ground black pepper, and a few leaves of rosemary if you have it!