Creamy Veggie Risotto Food

CREAMY VEGAN MUSHROOM RISOTTO

Steps:

• Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.
• Add sliced mushrooms and garlic and toss with the onions.
• Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
• Then remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.
• Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)
• Then add 1 and 1/2 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.
• Then add a final 1 and 1/2 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.
• It's ready when all the stock has been mostly absorbed by the rice.
• Turn off the heat and stir in the 2 Tbsp of vegan butter.
• Add sea salt and black pepper to taste.
• Serve it topped with fresh chopped parsley and ground black pepper. Some vegan parmesan can also be really tasty sprinkled on top. You can either make up a batch of homemade vegan parmesan or use a store-bought option.

CREAMY VEGGIE RISOTTO

Steps:

• Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft.
• Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins.
• Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.