Mushroom Risotto (*SF)

[Guest guest]

Mushroom Risotto

 

 

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, crushed

1 stick of celery, finely chopped (optional)

1 or 2 carrots, finely diced (optional)

250 g (8 oz)(or more) mushrooms, sliced

2 litres/quarts water

2 tablespoons (8 tsp) chicken-style stock powder (or to taste)

2 cups aborio rice

1/4 cup white wine (-OR- a splash of GF vinegar) (optional)

 

1 or 2 tablespoons vegan margarine (optional)

2 or 3 tablespoons vegan cream cheese (optional)

 

 

 

Heat oil in a fry pan or large saucepan. Add onion and cook until

clear. Add garlic, celery, mushrooms, and carrots and cook until

soft.

 

Meanwhile, heat water and chicken-style stock powder in a saucepan.

Keep this stock at a low simmer.

 

Add rice to frypan and stir over medium heat for a few minutes until

rice looks slightly translucent. Add the wine or vinegar and allow

to cook into the rice.

Stirring all the time, start to add the stock, a cup at a time.

Allow the rice to absorb all the liquid before adding more. Continue

in this manner until rice is cooked.

 

Turn off the heat and stir through margarine and cream cheese.

Cover and allow to sit for a few minutes. Adjust seasonings if

necessary. Serve.

 

 

 

 

 

Mushroom and Sundried Tomato Risotto

 

 

Cook as above, adding 1/2 to 1 cup chopped sundried tomatoes towards

the end of cooking.