Recipes, Sides/Appetizers

Flower Mushroom Risotto

When you first start cooking, there are typically a few dishes that you choose to stay away from. Maybe because you know you don’t like them or because you think they are super difficult to make. Risotto was one of those. Something about risotto just screamed ‘I AM DIFFICULT TO MAKE SO YOU PROBABLY SHOULDN’T EVEN TRY” or were just hearing things. That’s probably the case.

After you have been cooking for a little while, you get over those nerves just enough to give them a try and you learn that it’s actually not very hard to make risotto, it just takes a little bit of time.

Risotto used to be a staple in my (Kat) diet before going vegan, especially mushroom risotto. When I decided to make this recipe for you, I was really hesitant. I thought it wouldn’t be as creamy and flavourful as I remembered it being. Boy was I wrong! Every fork full is so full of flavour, you won’t believe how few ingredients are involved.

This is the perfect side to some baked tofu and steamed veggies or you can event just pack this up with mushrooms and have it as a stand alone meal. We used delicious dehydrated flower mushrooms and would definitely recommend using dehydrated for this dish. It adds such a boost of flavour!

PS. Risotto is super hard to photograph.

Flower Mushroom Risotto

Serves: 3-4

Ingredients:

  • 3/4 cup brown rice
  • 3 cups vegetable stock
  • 1-2 cups water
  • 2 cloves garlic
  • 1 tbsp avocado oil
  • 1 cup sliced dehydrated flower mushrooms
  • 1 tbsp thyme
  • 1 tbsp sage
  • nutritional yeast
  • 1-2 cup water

Instructions:

  1. Boil water or your vegetable stock and re-hydrate your mushrooms in the heated liquid for about 10-15 minutes.
  2. Mince your garlic, thyme and sage and set aside. Remove your mushrooms from your liquid and slice them about 1/4 of an inch thick.
  3. In a medium pot sautee your minced garlic with your oil on medium heat for about 2 minutes. Stirring frequently in order to avoid burnt garlic.
  4. Add your sliced mushrooms and sautee for another 2-3 minutes.
  5. Add your rice, then immediately add your vegetable stock and herbs.
  6. Bring your stock to a boil and then immediately lower the heat to simmer for about 30 minutes. You want to stir occasionally. Depending on the rice you use, you will need to add more water. Once the water looks all absorbed taste your rice and add more water if it is still hard. We ended up having to add 1 1/2 cups more water.
  7. Once the rice is cooked, stir in your nutritional yeast and serve.