About the Recipe
If ever there was a recipe that was a cosy blanket on a chilly day – this would be it! It’s pure comfort food that warms you from the inside out. Don’t be fooled by the time it takes—this mushroom risotto is really simple to whip up. With rich roasted chestnut mushrooms and a creamy, dreamy risotto base, it’s the kind of dish that makes you feel like a kitchen maestro with minimal effort. So, grab a wooden spoon, pour yourself a glass of that white wine (for 'cooking', of course), and let’s create some magic!

Ingredients
FOR THE ROASTED MUSHROOMS
600g chestnut mushrooms, sliced in half
½ a brown onion, cut into thin wedges
1 tablespoon dried thyme
1 tablespoon olive oil
1 tablespoon soy sauce
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300g risotto rice
1.5 litres hot mushroom stock (made using mushroom stock cubes)
2 teaspoons porcini mushroom paste
½ a brown onion, half finely chopped
2 sticks celery, finely chopped
100ml white wine
100 ml soy cream
1 teaspoon plant-based butter
Handful fresh parsley, roughly chopped
Oil for frying
Salt
Preparation
Start with your mushrooms
Preheat your oven to 200°C.
Add the sliced mushrooms and all other ingredients to a roasting pan. The pan should be large enough for a single layer of mushrooms, or they will sweat. Mix gently to make sure the mushrooms are well coated. Bake for 20 minutes, give the mushroom a gentle stir and bake for a further 10 to 15 minutes. You want them well roasted but not burnt.
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In the meantime cook your risotto
Heat a tablespoon of olive oil in a large pan. Add the onion and celery, lower the heat and gently sweat until soft and sweet (about 5 minutes). Turn up the heat and add the rice. Gently mix so the rice is well coated. Stir in the wine.
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Stir the porcini mushroom paste into your mushroom stock. Add your first ladle to the rice and turn down the heat. When all the liquid has been absorbed add another ladle. Keep stirring the rice and adding another ladle of stock each time the liquid is absorbed. After about 30 minutes your rice will be soft. If not, add another ladle of stock and continue to stir until it is.
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When cooked, take the risotto off the heat and check the seasoning. Stir in the cream and butter and, if needed, a good pinch of salt.
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Last step
Stir half the roasted mushrooms through the hot risotto. Plate up and top each potion with an extra serving of mushrooms on top. Sprinkle with the fresh parsley and get ready with some heart, yummy comfort food.
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