Mushroom

Vegan Mushroom & Herb Risotto

Creamy, comforting and packed with earthy flavour, this Vegan Mushroom & Herb Risotto is the perfect plant-based twist on a classic favourite. Made with chestnut mushrooms, fresh herbs with a rich, velvety finish, it’s an easy crowd-pleaser that’s ideal for meat-free menus.

25 COVERS

This recipe features

INGREDIENTS

2125g Risotto Rice

95g Major Mushroom Stock Paste

7.5lt Water

375g Shallots – finely chopped

1250g Chestnut Mushrooms – sliced

38g Chives – chopped

38g Parsley – chopped

250g Vegan Hard Cheese – grated

Vegan Cream – as required

125ml Olive Oil

Pepper – as required

Garnish:

Chives

Vegan Hard Cheese – flaked

METHOD

  1. Heat the oil in a pan, add shallots and mushrooms and sauté.

  2. Add the risotto rice and coat with oil then add the Major Mushroom Stock Base and water a little at a time allow to absorb. Cook gently until the required texture is achieved.

  3. Finish with vegan cream, parsley, chives and vegetarian hard cheese.

  4. Bowl up and garnish with chopped chives, vegan hard cheese and olive oil.

ALLERGENS: N/A