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Vegan Baked Mushroom Garlic Sage Risotto - Cook Republic #veganrisotto #mushroomrisotto #bakedrisotto

Vegan Baked Mushroom Garlic Sage Risotto


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6 1x
  • Category: Dinner, Mains, Rice, Pantry
  • Cuisine: Vegetarian, vegan, Gluten-Free, Italian
  • Diet: Vegan

Description

An easy, one-pan, oven-baked Mushroom Garlic Sage Risotto packed with umami flavour. A delicious vegan and gluten-free weeknight dinner option.


Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large leek, thinly sliced and chopped (white only)
  • 8 garlic cloves, minced
  • 20g dried porcini mushroom, roughly chopped
  • 10g sage leaves
  • few saffron strands
  • 200g Swiss Brown Mushrooms, sliced
  • 100g White Cup Mushrooms, sliced
  • 1 ½ cups (300g) arborio/risotto rice (dry)
  • 1/3cup (80ml) red wine
  • 1 cup (250ml) almond milk
  • 1 tablespoon miso paste
  • 3 cups (750ml) vegetable stock
  • 2 bay leaves
  • Sea salt flakes and pepper, to taste
  • Extra sage leaves, nutritional yeast, grated vegan cheese – to serve

Instructions

  1. Pre-heat oven to 190C (convection)/170C  (fan-forced).
  2. Heat 3 tablespoons of oil in a large shallow oven-safe sauté pan on medium heat. Add leek. Sauté for a few minutes until the leek starts to soften. Add garlic, porcini mushroom, sage leaves and saffron strands. Sauté, tossing constantly for a few minutes until mushroom and sage start to crisp up.
  3. Add brown and white mushroom along with 1 tablespoon of oil. Sauté on medium-high heat for a couple of minutes until mushrooms are glazed and starting to dry up.
  4. Add the risotto rice and toss to coat the rice evenly with the mushroom mix. Reduce heat to medium. Add wine to deglaze the pan. Toss and mix well.
  5. Add almond milk, miso paste, vegetable stock, bay leaves, salt and pepper to taste. Mix well. Cook on medium heat for 8-10 minutes, stirring occasionally until the liquid starts to slightly thicken up.
  6. Place uncovered pan in the preheated oven and cook for approximately 30-35 minutes until the top looks caramelized and edges are starting to crisp up.
  7. Remove from oven. Crisp some sage leaves in a little drizzle of oil in a small frying pan. Garnish the risotto with the crispy sage leaves, a sprinkling of nutritional yeast and a light grating of your favourite cheese. Enjoy hot!

Notes

If you are not fussed about this being vegan, replace one tablespoon of olive oil at the beginning with butter and add grated parmesan cheese to garnish at the end.