Email to Cyan      

Recipe Categories: Varava's HOME PAGEAPPETIZERS BAKES BBQ BBQdessert BEVERAGES BREAD BREAKFAST CAKE CANDY CASSEROLES CURRIES DESSERTS DETOX DIPS ENTERTAINING FAMILYMAIN FRITTERS NOODLES NOTSOHEALTHY ONEPOT PASTA PROTEIN PULSES-usingdried RICE RICE-Risotto SALAD-Accompaniment SALAD-dressing SALAD-meal SALSAS SANDWICHES SAUCES SNACKS SOUP SOUPSandSTEWS STIRFRY VEGETABLES WORKLUNCHAPPROPRIATE

Porcini risotto




Source of Recipe


copied from work (any mistakes are my own)






Recipe Introduction


You can change which steamed veg you serve this with if you like





List of Ingredients



• Small handful dried porcini, soaked overnight
  
• 1 leek
  
• 1-2 sticks celery
  
• 1 cup arborio rice
  
• 3-4 cups veg stock
  
• baby spinach
  
• frozen peas
  
• broccolini
  
• asparagus
  
• halved brussels sprouts
  
• pepper to taste
  
• vegan cheese or nutritional yeast for sprinkling optional (I don't bother)
  






Instructions



1. Keep the soak water from the mushrooms and chop them very finely.
   
2. Slice leeks and celery and saute them in some olive oil until they fall apart and practically dissolve.
   
3. Add rice and stir for one minute. Add mushrooms with their water and stir.
   
4. Add warmed stock, 1/2 cup or less at a time, letting it absorb before adding the rest. Cook until rice is tender but not too mushy.
   
5. Blanch vegetables seperately. Mix peas and spinach through and scatter broccolini, asparagus and brussels sprouts over top.
   
6. Sprinkle with black pepper and serve immediately.
   






Final Comments


Sadly this does not hold its texture well over time or make good leftovers, however if you do have some left you can make arancini with it (I am no good at that)