You are here

Anonymous
Member since December 1969
0
4.75

Portobello Mushroom, Artichoke and Sundried Tomato Risotto

What you need: 

2 cups vegetable broth
2 cups water
1 tablespoon olive oil
1 tablespoon margarine
2 cloves garlic, finely chopped
2 green onions, chopped
1 cup arborio rice, or sticky rice
2 portobello mushroom caps, cut into cubes
6 sun dried tomatoes, chopped
6 artichoke hearts, chopped
1/4 cup grated vegan mozzarella

What you do: 

Combine vegetable broth and water in a saucepan and bring to a boil, then reduce heat and let simmer.
In a large pan or skillet (something big is what I'm getting at), heat olive oil and margarine over medium heat. Add garlic and green onions and saute for two minutes. Add rice and saute another 2 minutes.
Now the fun part! Reduce heat and add 4-5 ladles of vegetable broth/water mixture to the rice. Stir frequently until broth is absorbed. Add the mushrooms and continue to add ladles of broth to the rice, waiting until each bit is absorbed before adding more. When all of the broth has been used, add the sun dried tomatoes, artichokes and mozzarella. Stir until mozzarella has melted. Serve as a delicious side dish, or add tofu with the tomatoes and artichokes for a main dish!

Preparation Time: 
30-40 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

unfortunately they did not have portobello mushrooms(sold out!) but they had cantharel mushrooms, so I replaced the portobello's with these and added some chestnut mushrooms because I still had a few on hand. Worked like a charm! Great recipe

0 likes

very good. I used white wine in substitution for the water..also used a thai curry stock that is vegan in replacement of veggie broth- gave it a kick. I also had some eggplant that needed to be used so I added that as well This is a great base recipe and very easy to make-Cool

0 likes

Omg, this was sooooooooo good. This was my first time making risotto, and it came out fantastic. I will definitely be making this one again. Thank you so much for sharing it! 

0 likes

This recipe was great!  I love risotto and was looking for a good vegan version.  We added tofu when we added the rice so it would absorb some of the flavor.  I don't like mushrooms so we left those out; instead we added steamed asparagus and broccoli with the artichoke.  We used the whole can of artichokes (they are so good).  We also added black pepper and crushed red pepper flakes to give it a kick.  We will make this recipe often.  Thanks!

0 likes
Log in or register to post comments