Mushroom and Pea Risotto
A rich creamy vegan risotto, with spinach, peas and mushrooms.
Serving 4
1 onion, finely chopped
2 cloves garlic, crushed
200g chestnut mushrooms, thickly sliced
3 tbls olive oil
1 mug risotto rice
small glass dry white wine
1-2 tsp tsp vegan bouillon powder
50g fresh spinach, roughly chopped
1 cup frozen peas
½ tsp oregano
lots of black pepper
Fry the onion, garlic and mushrooms in the oil for five minutes or so. Add the rice and oregano, and stir for a couple of minutes to coat well with the onion stuff. Pour in the wine and a cup of water. Stir over a low light until the liquid has mostly evaporated.
Keep stirring, and pour in a mugful or so of water/stock each time it runs out. Add the peas after ten minutes or so.
With risottos you're supposed to have a panful of wonderful stock simmering beside your rice, and keep ladling it in every now and then. Sometimes I do that, boiling up onion, carrot, celery, and various other bits I've got hanging about, but it's not exactly essential. The easier version is to have a kettleful of water and chuck a cupful of that into your risotto as necessary. And to add bouillon powder.
You'll need to cook it for about 50 minutes altogether, until the rice is creamy and soft, with no excess liquid.
Five or ten minutes before the rice is quite ready, stir in the fresh spinach. Grind on a load of black pepper before serving.
Good with garlic bread and the rest of the white wine