Creamy Vegan Tomato and Mushroom Risotto Recipe:
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Yields: 6 Portions
Ingredients:
- 400g can chopped tomatoes
- 300g Cherry tomatoes – halved
- 250g risotto rice
- 200g mushrooms
- 1 onion – finely chopped
- 1 garlic clove – finely chopped
- 1 litre vegetable stock
- 2 tbsp. dark soy sauce
- Knob of vegan butter or extra virgin olive oil to fry
- Handful fresh basil
- Salt and pepper to season
Method:
- Fry the onions, mushrooms, garlic and tomatoes in ‘butter’/oil under onions are starting to brown and mushrooms/tomatoes soften
- Add the rice and fry and stir for 2 minutes – turn the pan down to a low-medium heat
- Now add 1/4 of the chopped tomatoes and 1/4 of the stock (at a time) and stir – make sure you stir quite regularly otherwise it’ll stick!!
- Once the first lot of stock has nearly been absorbed, you can another 1/4 of each – repeat until all the tomatoes/stock has been used up
- On the last 1/4 , shred 2/3 of the fresh basil and add in along with salt, pepper and the soy sauce
- By the end (about 30-40 minutes) the rice and sauce should turn quite creamy and most of the liquid absorbed
- Add a little more fresh basil to season/decorate
- Enjoy!
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