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VEGAN creamy mushroom and truffle risotto, vegan garlic ciabatta and easy vegan Parmesan

I am a huge mushroom fan and this was a creamy delight in the sun. The parmesan is so easy and makes a great crunchy topping. And the garlic bread, well... need I say more?

Ingredients: Risotto:

  • 300g risotto rice

  • 1 punnet chestnut mushrooms

  • 1 punnet shiitake mushrooms

  • 3 cloves garlic

  • 1 white onion

  • 1tbsp olive oil

  • 1.2 litres vegetable stock (use 2 stock cubes to make it)

  • Glug of white wine

  • 2tbsp vegan butter

  • Salt and pepper

  • Optional: 1tsp white wine vinegar

  • Optional: fresh parsley and lemon wedges for garnish

  • Optional: white truffle oil for drizzle


Garlic ciabatta:

  • 1 Gluten Free ciabatta

  • 1tbsp vegan butter

  • 1 small clove garlic

  • Sprinkle of fresh parsley


'Parmesan':

  • 2 handfuls cashews

  • 1tbsp nutritional yeast

  • 1/4tsp garlic powder

  • 1/4tsp onion powder

  • 1/4tsp dried thyme

  • Pinch of salt

Method:

  1. Add 1tbsp olive oil to a sauce pan over a medium heat.

  2. Finely chop the onion and sauté in the oil for about 5 minutes.

  3. Peel, mince and add the garlic. Stir it in for about 1 minute.

  4. Bring to a high heat and add a glug of white wine - let it boil for about 2 minutes until evaporated, then pop the heat back to medium.

  5. Roughly chop and add the mushrooms with a pinch of salt, stir and pop a lid on for about 3 minutes.

  6. Then add 300g of risotto rice and stir it all together for 2-3 minutes.

  7. Start by adding 600ml of your stock, give it a stir, pop the lid on and leave for 20 minutes.

  8. After 20 minutes add another 400ml stock, stir and pop the lid on for 10 minutes.

  9. Finally, add the last 200ml stock, pop the lid on and cook for a final 10-15 minutes.

  10. When the liquid is mostly absorbed, add 2tbsp vegan butter, salt and pepper. Let it melt, then stir it through.

  11. Top with fresh parsley, lemon wedges, salt, pepper and truffle oil. Enjoy!


Parmesan:

  • Throw it all into a food processor and pulse until it’s like fine dust.


Garlic ciabatta:

  • Mince the garlic into the butter, mix and spread it over the ciabatta - add parsley and grill on high for about 3-4 minutes.

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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