Making risotto should not be a daunting task but you certainly need patience for it. If you are dreaming of a creamy risotto recipe that is packed with protein, then this is it. Just do not cut corners and follow it to the T. Note that ¼ cup uncooked Arborio rice yields 4 grams of protein. This recipe uses 1 cup of Arborio rice.
Ingredients:
- 6 cups vegetable stock
- 4 tbsp. olive oil
- 10 oz. thinly sliced wild mushrooms (any variety).
- 2 tsp. fresh thyme (leave some for garnish)
- ¾ cup shallots
- 1 cup Arborio rice or Hinode white medium grain rice.
- ½ cup dry white wine
- 2 oz. hazelnuts (toasted, skinned and chopped coarsely)
- Salt and pepper to taste
- Vegan butter and vegan cheese (optional)
- Cashew nut pieces for garnish.
- In a large pot, simmer the vegetable stock.
- In another pan heat 1 tbsp. olive oil and add mushrooms. Sauté for a couple of minutes. Add sprigs of thyme and sauté some more. Set aside. We will be adding it to the risotto once it is nearly cooked.
- In another pan, add remaining oil and drop in the shallots. Sauté until translucent. Add rice and cook until it is coated with oil. Add wine and continue cooking for a couple of minutes.
- Now begin adding the stock, ½ cup at a time. Stir frequently and keep adding some more as it gets evaporated. Continue stirring and adding stock.
- Taste the rice for doneness - it should be al dente consistency. Add the remaining stock if needed. The entire process should take 15 to 20 minutes.
- Now add the mushrooms and hazelnuts and stir gently to combine. Add salt and pepper.
- Remove from heat and add vegan butter and vegan cheese if desired.
- Garnish with thyme and nuts (optional). Serve hot.
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