wild mushroom risotto

Wild Mushroom Risotto

I have been so busy/stressed/uninspired lately that cooking at home, let alone new recipes has been but a figment of my imagination, but after a long, boring day studying macro economics I was craving a distraction so pursued the cupboards and dragged myself to the market to get some fresh goodies. As a vegetarian, I used to make a great mushroom and blue cheese risotto and have always wondered whether I could make a worthy vegan substitute… turns out I could, and I did, with a little help from Joseph Shuldiner and Pure Vegan for the base and my own modifications. It even got the omnivore stamp of approval :)

I’m not going to post the recipe here as I really think Pure Vegan is a great addition to any vegan kitchen, but I will post my modifications…

  • I used Herbamare seasoned sea salt instead of regular sea salt as it adds flavor
  • The more pepper you add the better – the kick is amazing
  • I added a few large pinches of Victoria Gourmet’s Herbes de Provence seasoning blend
  • I omitted the hazlenuts because I didn’t feel like nuts
  • And served on a bed of fresh baby spinach to provide a fresh flavor and some color to the plate

The recipe says it serves four, but we got three servings; two for dinner, one for leftovers, yay! If you find yourself with leftovers, reheat in a pot not the microwave.

xx

Guide: vegan | whole food, plant based | gluten-free | nut-free | sugar-free | soy-free

One Comment on “wild mushroom risotto

  1. Eventhough we are RAW vegans this is great inspiration for us. Thank you for sharing! Looks delicious and risotto is sooo good. Big hug from Amsterdam!

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