Mixed Mushroom Risotto

[Guest guest]

Mixed Mushroom Risotto

 

 

1 quantity Basic Risotto

1 tablespoon (4 tsp) olive oil

400 g (14 oz) mushrooms, sliced (eg button, Swiss brown, shiitake)

1/4 cup vegan sour cream

1 cup flat-leaf parsley leaves

 

 

1. Follow instructions for making Basic Risotto.

 

2. Meanwhile, heat oil in a frying pan over medium heat. Add the

mushrooms. Cook, stirring often, for 4 minutes or until tender.

 

3. Add mushroom mixture to risotto with the last ladle of stock. Cook

for 2 to 3 minutes or until heated through.

 

4. Stir in vegan sour cream and three-quarters of the parsley. Season

with pepper. Top with remaining parsley. Serve.