Bettie Brimstone (infloresence) wrote in vegancooking,
Bettie Brimstone
infloresence
vegancooking

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The world's most saintly mushroom risotto

We had this last night...not only is it vegan (hurray! no dead bits or pain involved, unless you slice your finger or summat) it tastes like *the* business. Seriously, you'll be a culinary star if you whip this up for a friend/lover/acquaintance/boss.

Thanks to the Good Food cookbook for the idea, which I ripped off and modified. ^_^

Ing:

-1 large leek, sliced into rounds
-Six or seven medium cup mushrooms, sliced
-1 cup of arborio rice
-1 tablespoon of olive oil
-1 teaspoon of dairy-free margarine/nuttelex
-3 cups of vegetable stock
-1 clove of garlic, minced
-pepper and salt to taste
-1 bunch of english spinach or choy sum

It's this easy:

-In a big microwave bowl, coat the leek rounds in oil. Zap for two minutes. Mix in the marg and rice, salt and pepper. Zap for two minutes. Mix. Add the stock and cover with two sheets of plastic wrap or a lid. Zap for eight minutes. CAREFULLY (I gave myself a steam burn doing this) remove lid/wrap and stir in mushrooms. Re-cover, zap for five minutes. Shred spinach and mix through, recover, allow to wilt, then serve in bowls to an enthusiastic audience.

This goes beautifully with white wine, particularly a sweet semillion.
Tags: grains-rice, vegetables-leeks, vegetables-mushrooms
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