Mushroom and "Chorizo" Risotto
Ingredients
300g mushrooms, finely chopped
1 onion, chopped
2 cloves garlic, crushed
1 Tbls fresh thyme (or 1/2 Tbls dried thyme)
1 packet of Soyrizo (or vegan sausage, chopped and cooked if needed)
100g vegan parmesan cheese or nutrtional yeast
2 cups baby spinach
1 litre stock (vegetable or vegan chicken)
2 tbsp olive oil
1½ cups arborio rice
250ml dry white wine
1 Tbls vegan butter
Method
In a saucepan bring stock to the boil and turn down heat.
In a separate saucepan add olive oil and sweat onion, garlic and thyme.
Add blended mushrooms and rice to onions and cook for 2 minutes.
Add wine and reduce by half. Slowly add hot stock to just cover rice.
Stir well. Once stock is absorbed add more stock and continue adding and stirring till stock is almost finished. I found it needed an extra cup of water.
Just as the rice is almost cooked add the Soyrizo, vegan parmesan, spinach and butter. Continue stirring. Serve immediately.
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