This delicious, hearty and healthy vegan recipe is perfect for the cold weather. It’s packed full of veggies, but also silky, sumptuous and a real crowd pleaser.
Purple Risotto with Fresh Mushrooms
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- 1 garlic clove
jar of spelt risotto rice
jar of nutritional yeast
500 ml hot water mixed with 2.5 teaspoons of vegetable broth
- salt, pepper
3 tbsp tablespoons olive oil
Prepare your vegetables: Chop onion and garlic into very small pieces. Chop mushrooms and carrot in small pieces. Set aside.
Prepare vegetable broth. Fry onion and garlic in 2 tbsp olive oil. Add the risotto rice and a bit of the vegetable broth. Stir constantly.
Add the chopped carrot and about half the fresh mushrooms and mix well. Gradually add more vegetable broth and stir well. You do not want the rice to be swimming in too much water. Depending on whether you add more or less water, the amount of water that evaporates will vary, so you might need a bit more water than indicated. Total cooking time is about 20 minutes. Cooked risotto should be al dente — that is, fully cooked, yet still somewhat firm to the bite.
In the meantime, fry the rest of the mushrooms in 1 tbsp olive oil for about 4 minutes.
Once the rice reaches the perfect consistency, add nutritional yeast flakes and spinach and simmer for another 1-2 minutes. Season to taste with salt and pepper and serve with fried mushrooms on top.
- If you like, you can substitute white wine for some of the vegetable broth.
- Beyond simply tasting the rice to see if it’s al dente, if you run your spatula through the risotto, the risotto should flow slowly back to fill in the space.