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Mushroom Garlic Risotto
[Vegan, Gluten-Free]

BG By: Buffy-Ellen Gill

Author Bio

Wholesome family dinners and decadent gluten-free, vegan desserts. Buffy Ellen Gill is the founder of Be... Read More

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Mushroom Garlic Risotto [Vegan, Gluten-Free]

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Ingredients You Need for Mushroom Garlic Risotto [Vegan, Gluten-Free]

1 1/2 cups short grain brown rice
2 tablespoons coconut oil
2 brown onions
6 cups sliced mushrooms
5 cloves garlic, crushed/chopped
1/2 cup kombucha/white wine
4 cups vegetable stock (4 cups boiling water and 4 stock cubes)
1/4 cup nutritional yeast
5 cups spinach
Sea salt, to taste
Black pepper, to taste

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How to Prepare Mushroom Garlic Risotto [Vegan, Gluten-Free]

Soak the rice in water overnight. If you forget, don’t worry. You can just add extra water later, but soaking makes for a creamier, more digestible, and faster cooking risotto. Rinse and drain.
Heat the oil in a deep pot then add the onion and cook on low for 5 minutes until softened and translucent. Add the mushrooms and garlic and cook for another few minutes until beginning to soften. Meanwhile, boil a jug of water if you’re using stock cubes.
Turn up to medium heat, stir in the rice, and pour over the kombucha and cook for a few minutes until it is all absorbed.
Now add the stock cubes and boiling water (or vegetable stock) 1 cup at a time, turning the heat down to low and stirring until fully absorbed. This process might take about 10-15 minutes. If you didn’t soak your rice overnight, you will need to add an extra 1 cup of water at the end.
Finally, add the nutritional yeast, spinach, salt (if needed), and pepper, stirring until just combined and the spinach has just wilted.
Serve immediately, topped with micro greens and a drizzle of olive oil.

Notes

Organic kombucha is used here for a healthy twist, but white wine is what’s classically used and that also tastes great. Make sure you use short grain rice as it is what will give your risotto a deliciously creamy result, without having to add butter and cheese at the end. This plus the soaking, the stock, the nutritional yeast and the stirring will give you a creamy, dreamy risotto any Italian would be envious of. Don’t have spinach? Don’t worry! Kale, silverbeet, or cavolo nero would work well too - just de-stem it and finely chop, making sure to add it a bit earlier as it’ll need a bit longer to wilt.