Mushroom Risotto
Vegan
Gluten Free
Vegetarian
Serves 4 people
15 min prep
30 min cook
Dairy free, gluten free and vegan-friendly our Mushroom Risotto is simple to make and enjoy as a main or a vegetarian side dish. Surprising to some, not all wine is vegan suitable so we’ve replaced this classic edition with the acidity of lemon juice.
By Barker's
Ingredients
- 3 Tbsp Olive oil
- 10 Button mushrooms
- 1/2 tsp Fresh rosemary, finely chopped
- 1 cup Arborio rice, uncooked
- 2 1/2 cups Vegetable stock
- 3/4 cup Anathoth Farm Tomato Relish
- 2 Tbsp Lemon juice
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 1 cup Frozen peas
Method
- In a heavy bottomed saucepan, heat olive oil and saute mushrooms for 3-4 minutes. Add fresh rosemary and rice, coating well with oil.
- Add vegetable stock, Tomato Relish, lemon juice and seasoning; bring to a simmer, stirring regularly to ensure the rice doesn't stick to the bottom of the pan (top with 1/2 cup of water if necessary to reduce sticking). Continue the cooking and stirring process for approx 20 mins until the stock has reduced and the rice has cooked through.
- Fold through frozen peas and heat through for several minutes.
- Serve as a main or side dish.
This Recipe Uses
Tomato Relish 390g
$6.99
390g
