For a deeper umami flavour, soak the mushrooms in warm water for 10 minutes before dicing, then use the soaking liquid as part of the stock for the risotto
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 287 |
| Fat | 6.8g |
| Saturates | 0.7g |
| Protein | 9g |
| Carbs | 51.2g |
| Sugars | 7.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop the onion and mince the garlic. Heat the olive oil in a large pan over a medium heat. Add the onion, garlic and fresh thyme and sauté for 3-4 minutes, until softened. Dice the mushrooms and add them to the pan, cook for 5 minutes until browned. Stir in the arborio rice and cook for 1-2 minutes, allowing it to absorb the flavours and lightly toast.
Warm the stock in a pot and gradually add it to the rice one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Once half the stock has been added, alternate between adding stock and the Oatly Zero Sugar Oat Milk. Continue to stir until the risotto becomes creamy and the rice is cooked through (approx. 25 minutes).
Roughly chop the cooked chestnuts and add them to the risotto with the nutritional yeast. Season with salt and pepper.
Heat a large pan with the oil and fry the exotic mushrooms for 15 minutes until golden brown and crispy. Roughly chop the parsley.
Top the risotto with the exotic mushrooms and parsley and serve immediately.
