Vegan Pea & Mushroom Risotto
This is the first of many weekly featured posts I’ll be contributing to The Health Store blog. I’m delighted to be invited to post here weekly and hope you all enjoy the content that’s to come!
I’m Gail O’ Mahony from Gails Nutrition. My background as a qualified Nutritional Therapist and Health store manager/deputy manager, along with being a busy mum of one (and one on the way in July!), means you should expect lots of health tips, supplemental advice and information, recipes, pregnancy and post pregnancy related posts and much more! I’m also very passionate about family health, particularly that of our little ones and will endeavour to share lots of content in relation to this. Apart from all that, fitness also plays a huge role in my life and continues to do so throughout this pregnancy, as it did with my last, so ill share lots of tips for staying active while pregnant!
Now that you know a little more about me, what better way to get acquainted than to bring you into my kitchen for a moment and share with you one of my newest recipes that I’ve been working on and have waited to share here. While this recipe is vegan, the majority of the recipes I’ll be sharing here will be easily adaptable to add fish or meat also, to suit the whole family!
This dish is vegan, gluten free and perfect for anyone doing baby led weaning with their children as its very low salt! It’s also a two-pot dish so no big clean up afterwards, making it perfect for a midweek dinner for a busy household. Although its vegan, you may think if you’ve never tried a vegan risotto that it would lack the creaminess of a dairy filled risotto, but I promise you it doesn’t!
You will need:
1 white onion, diced
3 cloves garlic, minced
200g chestnut mushrooms, or other, roughly chopped
200g frozen petit pois, leave out to defrost while you cook
150ml dry white wine
1.5 litres veg stock – I used 2 cubes of very low salt stock cubes from ‘Kallo’ and added to boiling water
1 tin of full fat coconut milk
1-2 tsp Italian seasoning
250g wholegrain risotto rice
25g fresh basil, roughly chopped
Coconut oil or other oil for sautéing
Optional: handful of grated ‘Violife’ Parmesan style cheese for serving
- Begin by soaking the risotto rice overnight (big mistake I made the first time!)
- In a pot, add the 1.5 litres of veg stock along with the white wine, keep on a low heat.
- In another pot, sauté the onion for 3-5 minutes until slightly opaque and starting to brown. Add the minced garlic and continue to cook for a further 2 minutes or so. If you feel they are sticking to the pot, add a little oil to loosen it up. Add to this your pre-soaked and rinsed risotto rice. Cook for 4-5 minutes until the rice turns almost transparent and moist.
- Next add the mushrooms to the mix and cook until softened, approximately 3-5 minutes. Turn the heat down a couple of notches so as not to have the risotto sticking to the pot.
- Now comes the most time-consuming part – ladle by ladle, add the stock/white wine mix to the veg and rice mix. Allow the liquid to be absorbed each time before adding the next ladle of liquid. Continue until all the stock has been added and the mix is nice and creamy! This usually takes about 30-40mins.
- To make it extra creamy, add the cream only from your tin of coconut milk! If you feel the risotto is a little dry still, you could add the water from the tin also.
- Once you have all the liquid added, add in the now semi-defrosted petit pois and fresh basil. Adding the peas before now will make them lose their colour and overcook them.
- Turn the heat off and allow to sit for a few minutes while you whip up a quick green salad and grate a little vegan parmesan cheese to sprinkle on top!
- Then serve up with salad, a sprinkling of Violife Parmesan style cheese’ and some crusty sourdough bread for a real comforting weekday meal, and be sure to keep some for leftovers for lunch J You could easily add a piece of pan seared fish to this dish also!
Enjoy! 🙂 For more recipes & top tips see www.gailsnutrition.com