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All recipes are deliciously vegan.

Mushroom Risotto with Red Onion Marmalade

gluten free
wheat free
freezable
2 spoon difficulty rating

30-45 minutes

30-45 minutes (dried mushrooms soak while rest of ingredients are being prepared) and the marmalade cooks alongside the risotto.

Serves:

Mushroom Risotto with Red Onion Marmalade

A classic with a modern twist that makes a good supper, lunch or light meal - add more substantial sides if it's a main meal, eg a big beany salad or some roasted tofu. It's also good made with brown basmati rice. Try it with a deep green salad, eg rocket and watercress.  

NOTES

The risotto is freezable - but not the red onion marmalade.
Gluten-free? This dish is inherently GF. Just ensure stock cubes or bouillon are GF as well as vegan, eg Marigold red or purple tub.

Ingredients: 

Red Onion Marmalade

  • 3 tbsp olive oil
  • 4 large red onions
  • 3 heaped tsp marmalade
  • A little water

Risotto

  • 2 tbsp virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 bunch spring onions, chopped small (including green tops)
  • 100g/3½oz oyster mushrooms
  • 300g/1½oz button mushrooms
  • 15g/½oz dried porcini mushrooms
  • 350g/12½oz Arborio risotto rice
  • 2 vegan stock cubes or 3 tsp vegan bouillon, eg Marigold red or purple tub
  • 2 tsp dried mixed herbs
  • 750ml/27fl oz water
  • Black pepper

Method: 

1. Soak porcini mushrooms in hot water for 20 mins.

 

2. Make the red onion marmalade. Heat the olive oil and add the red onions to the pan. Cook very slowly until the onions are caramelized. Add the marmalade and water - stir occasionally and add a bit more water if the mixture is starting to stick.

3. Meanwhile, prepare other ingredients. Heat oil on a medium heat in a heavy-bottomed saucepan, add garlic and fry for 1 minute.

4. Add spring onions and fry for 2 minutes more.

5. Add all fresh mushrooms and fry for 5 minutes.

6. Add porcini mushrooms when ready, reserving soaking water.

7. Add herbs.

8. Add rice and stir.

9. Crumble stock cubes over rice mixture.

10. Add mushroom water.

11. Reduce heat to low then add hot water/stock a little at a time, stirring regularly.

12. Season to taste with black pepper (and salt if desired).

13. The risotto is done when the rice grains are soft but still have ‘bite’. It should be slightly sloppy.

14. Serve with the onion marmalade on the side.

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