Caramelised Onion, Mushroom & Rosemary Risotto
- charliemidd
- May 3, 2021
- 3 min read
Absolute winning combination of flavours!
This has to be one of my favourite recipes so far...super proud of this one!
The sweet of the onions paired with the savoury rosemary, white wine and mushrooms is just perfect!!
This one is family approved by big tums and little tums, it went down a treat...apparently it's 10/10!
Definitely give this one a go, it's a great weekend dish.
How do we do it?
Creamy and full of flavour...let's get to it!
To ensure your white wine is vegan visit Barnivore: your vegan wine, beer, and liquor guide to check your alcohol! Feel free to omit the wine if you are cooking for younger children - it still tastes great without it!
Recipe - Serves 4
Risotto
Knob Vegan Butter
300g Risotto Rice
Stock Cube
Boiling Water
1.5 Cups White Wine
Sprinkle Black Pepper
250ml Oat Cream
1 tsp Garlic Powder
Sprinkle Nutritional Yeast
1 Tbsp Olive Oil
250g Mushrooms
1 Tbsp Yeast Extract
1 Tbsp Rosemary (dried or fresh)
Caramelised Onions
3 Red Onions
2 Tbsp Olive Oil
2 Tbsp Coconut Sugar
2 Tbsp Balsamic Vinegar
Method
1. Melt knob of butter in frying pan, add the rice and stir well.
2. Add 1 stock cube to around 500ml of boiling water and stir until it dissolves.
3. Pour half the stock onto the rice and stir well. Keep adding stock once it absorbs.
4. Whilst the rice is cooking, move on to your onions.
5. Thinly slice onions, heat oil in a pan and add the onions. Ensure to cook on a low heat for around 15-20 minutes until the onions soften.
6. Whilst the onions are cooking add white wine to the rice and more stock or water if needed.
7. When the rice is partly cooked pour in oat cream, add garlic powder, sprinkle nutritional yeast and black pepper and stir well.
8. Whilst the onions are slow cooking and the risotto is still cooking through, we move on to the mushrooms!
9. In a separate pan, heat olive oil.
10. Roughly chop mushrooms, add to the pan and sprinkle in rosemary. Fry up, add in the yeast extract and then add this all into your risotto, stir well.
11. Put a lid on your risotto and turn to a low heat, stir intermittently.
12. Back to the onions... add in coconut sugar and balsamic vinegar, stir well and cook on a low heat for another 15-20 minutes.
13. Once the onions are done it's time to serve!
14. Dish out your risotto and place a hearty helping of caramelised onions on top. Sprinkle with black pepper and voila! Enjoy.
Tips
If you don't like multi tasking when you're cooking, feel free to cook the onions earlier and set aside ready for later. They will keep in the fridge for a couple of days aswell if you wanted to prepare well in advanced or had any leftovers.
Really ensure you cook the onions on a low heat so they don't catch or burn and ensure you cook them for long enough so they are really soft. You need patience with caramelised onions!
I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.
Let me know if you give this recipe a try and tag me on social media in your pics!
Any questions please get in touch. Enjoy!
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