Mushroom Risotto

Vegan

Gluten Free

Vegetarian

Serves 4 people

15 min prep

30 min cook

Dairy free, gluten free and vegan-friendly our Mushroom Risotto is simple to make and enjoy as a main or a vegetarian side dish. Surprising to some, not all wine is vegan suitable so we’ve replaced this classic edition with the acidity of lemon juice.

By Barker's

Main,

Salads & Vege

Ingredients

3 Tbsp Olive oil
10 Button mushrooms
1/2 tsp Fresh rosemary, finely chopped
1 cup Arborio rice, uncooked
2 1/2 cups Vegetable stock
3/4 cup Anathoth Farm Tomato Relish
2 Tbsp Lemon juice
1/2 tsp Salt
1/4 tsp Ground black pepper
1 cup Frozen peas

Method

In a heavy bottomed saucepan, heat olive oil and saute mushrooms for 3-4 minutes. Add fresh rosemary and rice, coating well with oil.
Add vegetable stock, Tomato Relish, lemon juice and seasoning; bring to a simmer, stirring regularly to ensure the rice doesn't stick to the bottom of the pan (top with 1/2 cup of water if necessary to reduce sticking). Continue the cooking and stirring process for approx 20 mins until the stock has reduced and the rice has cooked through.
Fold through frozen peas and heat through for several minutes.
Serve as a main or side dish.