As Christmas approaches, I feel most festive with each day. I noticed that I turn every single “normal” meal we usually have into its Christmas version. 🙂 Guess how many times I made this mushroom risotto? I never thought about adding extra ingredients but since I am looking for new recipes for the Christmas table I keep adding cranberries to almost everything. Haha! Actually I was sure I would ruin the risotto with this but thanks goodness I didn’t make a bet, I would just lose my money because it turned out heavenly!
Vegan Oyster Mushroom Risotto with Dried Cranberries
- 2 tbs vegan butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 300 g oyster mushroom, sliced
- 1 cup rice milk
- 4 cups veggie broth
- 4 tbs gluten free flour
- to taste salt, pepper, pinch of nutmeg, ground rosemary
- 1 cup white rice
- 2 cups water
- 2 tbs dried cranberries, sliced
- 2 bigger piece dried tomatoes, sliced
- 2 tbs olive oil
We’re gonna make this risotto in two steps. First prepare a creamy mushroom soup, then we start to cook the rice and slowly mix it with the soup. So you’re going to need to sauce pans, one medium and one large size.
In the medium saucepan, melt the butter over medium heat and add onion and garlic. Sauté until onion gets translucent. Add the mushrooms with a pinch of salt and cook until tender and most of the liquid that comes out from the mushrooms has cooked off. Season with pepper, nutmeg and rosemary, mix it with the rice milk, veggie broth, and add fluor to the mix to thicken. Approximately 4 table spoon fluor will do it, simmer until the soup becomes creamy.
Now heat the oil in the large sausepan and pour rice over it. Stir until each piece is coated. Then add water, cranberries and dried tomato. Use a laddle to slowly add the mushroom soup to the rice while stirring frequently. Slowly add all the soup to the rice and cook over low heat until it becomes creamy enough.
Photo: Imola Toth