Rice and Mushroom Risotto Recipe

Ingredients:

• 1 cup arborio rice
• 3 cup mushroom
• 5 cloves garlic
• 5 leaves thyme
• 2 cup veg stock
• 1 onion
• 1 bay leaf
• 1 tablespoon virgin olive oil

Recipe :

• Step 1 Sauté onion and then add rice and vegetable stock in it

  Put a wok over medium flame and heat oil in it. Next, add finely chopped onions and then garlic in it. Saute until the raw smell goes away and then add washed arborio rice in it followed by vegetable stock. The vegetable stock should be covering the rice. Keep the remaining stock on one side to add according to requirement.

• Step 2 Sauté half mushrooms and cook half with rice

  Next, add bay leaf and thyme leaves in the wok. After some time, add half the quantity of mushrooms. Meanwhile, put another pan on medium flame and heat 1 tsp oil in it. Add the remaining mushrooms in it and sauté separately to give an added flavour to your risotto.

• Step 3 Add vegetable stock in the rice and garnish with vegan cheese and sautéed mushrooms

  You can add the remaining vegetable stock if any at this point so that the risotto does not get too sticky. Add vegan cheese on top and the sautéed mushrooms. Serve hot.

Tips :

• You can add salt as per your taste; however, I have avoided it as my vegetable stock had all the salt that my recipe required.