Vegan Creamy Portobello Mushroom Risotto

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Ingredients :
250 gms Portobello Mushrooms
1 Large White Onion
3 Tbs Olive Oil
1/2 tsp Nutmeg
1/2 tsp Cumin & Coriander Seeds
2 Cups of Arborio Rice
1 Tbs Soy Cream Oil
1 Tbs Soy Cream
1 Lt Hot Water
Method:
- Clean the Portobello Mushrooms
- Slice the mushrooms and set aside
- Peel, wash and slice the Onion
- Prepare the Broth to pour and cook the Risotto (See below for Broth Recipe)
- Heat Olive Oil in Pot
- Add the onions and sauté
- Ensure that the onions brown
- Add 1/2 tsp of Nutmeg, 1/2 tsp Cumin & Coriander Seeds
- Add the sliced Portobello Mushrooms
- Add the Arborio Rice
- Keep turning the mixture then before it starts to stick, add the Broth in, one ladle at a time.
As the broth reduces while cooking, keep adding a ladle of the broth into the pot to cook the Risotto.
- Keep on stirring and adding the broth while turning the Risotto. This should take anything from between 30-40 minutes.
- Add 1 tbs of creamy oil and soy cream
- Add a little bit more broth
- Cover and let it simmer to cook for a further 3 minutes
- Once cooked, set aside 8
- Blanch the Broccoli - Boil in hot salty water for 2-3 minutes then cool immediately with cold water with ice.
- Serve the Creamy Risotto, add the Broccoli on top and Enjoy !
Mushroom Broth:
- Sauté some onions in a pot with olive oil
- Add 5-6 Slices of Mushrooms
- Add the vegetable bouillon
- Add 1lt of Hot Water
- Let the Broth Boil to Cook
- Use the Broth in the Risotto Recipe