Toddler approved, vegan mushroom risotto
Like so many other toddlers, my daughter is a peaky eater, but even she liked the taste and consistency of this creamy mushroom risotto.
Creamy risotto with rich mushroom flavour.
- 50 g dried wild mushrooms
- 200 ml boiling water for soaking mushrooms
- 1 tbsp good quality, vegan vegetable stock powder
- 400 ml hot water
- 2 tbsp grapeseed oil
- 5 shallots, quartered
- 2 garlic cloves, pressed
- 1/2 tsp dry sage
- 400 g chestnut mushrooms, washed and sliced
- 350 g risotto rice (arborio)
- handful of fresh parsley, washed and chopped.
- 1 tbsp nutritional yeast flakes.
Soak mushrooms in boiled water according to package instructions. Drain the water from mushrooms into another container through the fine sieve to avoid debris - this water will be used together with stock to add flavour. Rinse soaked mushrooms in colander under running water, to wash away potential grains of sand or soil. You don't want that kind of crunch in your risotto.
In a heavy bottomed pan, heat the oil gently, then add shallots and simmer gently until they are translucent.
Add rice to pan and stir to coat in oil.
Add mushroom water and soaked mushrooms, stir, cover and simmer for 5 minutes.
Add water, stock powder, dried sage, garlic and chestnut mushrooms. Stir, cover and let simmer until water is absorbed and rice is soft. About 20 minutes. Stir every 5 minutes or so, to prevent rice from sticking to the bottom of the pan and to cook everything evenly. Taste the rice. If all the liquids are absorbed, but rice is a bit under cooked, add a little more water and simmer until done.*
When rice is ready, stir in chopped parsley and yeast flakes.
*The gradual addition of water or stock will greatly depend on cookware used. In heavy cast iron stew pots it cooks evenly and without the need to add water gradually. In stainless steel pots however, water evaporates faster then it can be absorbed by the rice, so additional water might be necessary.