Creamy Vegan Mushroom & Watercress Risotto - Simple Vegan Risotto
This vegan mushroom risotto is simple and delicious. Chewy rice, umami mushrooms and spicy watercress - a match made in heaven.
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Cooking tools:
- Pepper mill
- Kitchen scale
- Saucepan
- Mixing bowl
- Ladle
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Plate
Ingredients
- 300 g Risotto rice
- 500 g Chestnut mushrooms (thinly sliced)
- 2 Large onions (finely diced)
- 1 Clove Garlic (minced)
- 30 g Dried shiitake mushrooms (sliced)
- 200 ml White wine
- 50 g Watercress
- 4 Tablespoons Nutritional yeast
- 1 Teaspoon Sea salt
- 1 Tablespoon Olive oil
- 1 1/2 Litres Vegetable stock
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