Sunny shrooms risotto (vegan)
Sunny shrooms risotto (vegan)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sunny shrooms risotto (vegan). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Sunny shrooms risotto (vegan) is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Sunny shrooms risotto (vegan) is something that I’ve loved my whole life.

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To begin with this recipe, we must prepare a few ingredients. You can have sunny shrooms risotto (vegan) using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sunny shrooms risotto (vegan):
  1. Get 500 ml low sodium vegetable broth
  2. Take 2 tbsps fortified vegan spread
  3. Prepare 1 tbsp extra virgin olive oil
  4. Take 200 g wild mushrooms (I used maitake, oyster and king oyster)
  5. Make ready 3/4 leek, finely chopped
  6. Get 100 g carnaroli rice
  7. Get glass dry white wine (vegan)
  8. Prepare few sprigs of herbs such as flat-leafed/curly parsley and marjoram
  9. Take 1 tbsp dulse (red seaweed)

Next add the rice and cook until translucent. Pour in the wine and stir. Sunny shrooms risotto (vegan) step by step. Heat the vegetable broth and set aside.

Steps to make Sunny shrooms risotto (vegan):
  1. Heat the vegetable broth and set aside.
  2. Melt the spread and oil in a large skillet (or even better a paella pan if you have one) and cook the mushrooms for 3-5 minutes. Remove the mushrooms and set aside.
  3. Add the leek to the pan and saute until pale, stirring continuously. Next add the rice and cook until translucent.
  4. Pour in the wine and stir until it is all absorbed. Add the marjoram
  5. Add a ladle of the broth and continue cooking until absorbed. - Continue stirring and adding the broth a ladle at a time ensuring all the liquid is absorbed.
  6. Stir in the parsley and seaweed and serve.

Remove the mushrooms and set aside. Add the leek to the pan and saute until pale, stirring continuously. Next add the rice and cook until translucent. Pour in the wine and stir. Sunny shrooms risotto (vegan) step by step.

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