A simple and hearty herby mushroom risotto made with a mix of shiitake, oyster, and white mushrooms, infused with parsley stalks and finished with vegan parmesan. This recipe serves a delightful meal that is absolutely delicious.
1: Heat 3 tbsp of olive oil in a pan on a high heat. Saute mushrooms for 6-8 minutes.
2: Add garlic and parsley stalks, and fry for 2 minutes.
3: Stir in most of the parsley leaves and season with salt and pepper, then transfer to a bowl, cover and set aside.
4: Clean out the pan and add it back to the heat with the remaining oil. Saute the onions for 8-10 minutes.
5: Meanwhile gently simmer the vegetable stock in a separate pan.
6: Stir the rice into the onions and cook for a few minutes. Pour in the wine and stir for a couple of minutes until it has evaporated.
7: Add the vegetable stock a ladle at a time, stirring until all the liquid has been absorbed before adding more stock. Keep going until all the stock has been absorbed and the risotto is creamy.
8: Stir in the mushrooms with all their juices and most of the vegan parmesan. Turn the heat off, cover and rest for 5 minutes.
9: To serve, scatter over the remaining vegan parmesan, parsley and drizzle over extra olive oil.
