Creamy, indulgent, dairy free brown rice risotto with crunchy garlic pea-shoots

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Having returned from the Christmas break, to sub-zero temperatures and snow, I was looking for a recipe that would bring us a little comfort as we snuggled up on the sofa.

Dairy-free risotto is actually quite easy as a lot of the creaminess comes from the starch that comes out of the rice whilst cooking. An additional bonus is that this recipe doesn’t call for the hours of stirring a traditional risotto does, so you can have a glass of wine whilst it is cooking…or read a book!

I liked this dish without the added creaminess from the vegan cream cheese, as I like the earthy taste from the mushrooms to stay dominant, but Mr B, likes his typical creamy restaurant style risotto, so I added this in for him.

I hope this brings you some warmth and comfort on a cold January day.

Happy New Year, from Tasha.Kitchen

Ingredients

For the risotto;

  • 3 tbsp. olive oil, divided
  • 1 small shallot, chopped
  • 2 cloves garlic, minced
  • 4 cups organic vegetable broth, divided
  • 1½ cups short-grain brown rice
  • 2 cups sliced mushrooms
  • ½ cup dry white wine, optional
  • 2 teaspoons tamari (optional)
  • 2 tbsp. Vegan cream cheese (optional)
  • Salt and pepper for seasoning

For the pea-shoots;

  • 1 tbsp. olive oil
  • 2 garlic cloves, chopped
  • 1 box/4 handfuls of pea-shoots

Method

  • Heat 1 tbsp. olive oil in a deep pot over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
  • Add the wine if using and the rice, mix till coated and then add the broth
  • Turn heat down to a simmer and cook the rice (c. 45mins)
  • During the last 10 minutes of cooking time, prepare the mushrooms. Warm 2 tablespoons olive oil in a large skillet until shimmering. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 13 minutes.
  • Add to the rice and let cook together, including the juices from the mushrooms
  • Season with salt and pepper
  • I stop here as this is rich enough for me, but Mr. B likes a creamy risotto, so at this point I added the vegan cream cheese and stirred until it was thoroughly mixed in
  • For the pea-shoots, add the oil to a pan and brig it to a high heat, add the garlic and stir for 20 seconds, until fragrant
  • Add the pea-shoots and keeping tossing in the oil till they have wilted a little, c.2minutes
  • Take off the heat, season with a little salt and top the risotto with the pea-shoots for some added vitamins and a little crunch
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