creamy mushroom risotto
Ler versão PT (read PT version)
I've never met anyone who doesn't like rice, especially risotto. Mmmm.. so creamy.. so vegany! And gluten free! Yes, you can actually make vegan risotto, and you don't need all that cheese or butter to make it creamy. This was the first time I tried to make a risotto, I even made it for my brother, a non-vegan and meat lover person, and he loved and devoured it. Non-vegan approved! Try this creamy vegan mushroom risotto and see for yourself!
ingredients - serves 3 people
1 cup risotto rice
3 garlic cloves
3 cups mushrooms
1 cup coconut cream
1 hand fresh parsley, chopped
2 spoons olive oil
A pinch of sea salt, black pepper, garlic powder
how to make
Place the rice in a pan with one spoon of olive oil and a pinch of salt. In low heat, add boiled water (twice the amount of rice). Mix it and let it cook for 15 min (or until the rice is not hard anymore).
Chop the garlic cloves and the onion and add it to a frying pan with one spoon of olive oil. Let it cook for 3 min on medium heat.
Add the mushrooms and season it with salt, pepper and garlic powder. Let it cook for 5 min and then add the coconut cream.
Reduce the heat for minimum, and leave it for another 5 min. Season it with fresh parsley.
Serve the rice on the plate, place the mushrooms on top and then add a bit more of parsley and black pepper.
As simple as delicious! Because vegan food is not always boring!
- stay natural & be free ॐ