Vegan Mushroom Risotto
Heartwarming dish made vegan using chickpea rice, topped with deglazed Lions Mane and King Trumpet mushrooms. The chickpea rice is mounted with vegan butter and made more rich by vegan cheese.
Ingredients
- 16 oz mushrooms Lion’s Mane & Trumpet
- 16 Oz chickpea rice banza is a good brand
- 3 tablespoon miso
- 3 tablespoon vinegar
- 4 tablespoon olive oil
- 2 tablespoon seasoning feel free to use what you have on hand
- 4 tablespoon vegan butter
- 8 Oz vegan cheese
- 5 tablespoon vinegar
- 4 tablespoon maple
Instructions
- Make risotto by cooking the pack of banza n a pan with water, stirring constantly, adding water as needed like you would a traditional risotto. Mount with butter and add vegan cheese to make it even velvety.
- Prep and cook your mushrooms by slicing it in smaller pieces. I scored them, for the flavor to penetrate the insides. In a hot pan sauté them with no oil first. After you see some browning happen add the fat which is our vegan butter and olive oil. Give it a good sauté then deglaze with your mixture of miso, maple and vinegar.
- Top your risotto with glazed mushrooms and voila. You just made a dish that will truly delight and nourish.
Video
Notes
Get creative and feel free to substitute whatever veggies you may have and what type of rice you have. The key techniques here is glazing and cooking the rice risotto method. Have fun and stay mindful in the kitchen! ❤️