Oyster Mushroom Risotto

Updated: Dec 16, 2020

Here is the recipe:

3 stalks of celery, finely chopped

3 cloves of garlic, finely chopped

1 red onion, finely chopped

1 white onion, finely chopped

1 tbsp extra virgin olive oil

1 cup of Risotto Rice (I used the Carnaroli type)

2 Liter of Vegetable broth

1 Glass of White Wine

2 cups of Oyster mushrooms

2 cups of vegan Sausages, finely chopped

1 tbsp Rosemary, finely chopped and more to garnish

1 tbsp Thyme, finely chopped

Salt and Pepper to season


Heat the olive oil in a pan and fry the celery, garlic, onions until soft (about 12 minutes) on low to medium heat.

Turn the heat up and add the Risotto Rice and stir fry for about 2 minutes, keep stirring to avoid it from burning.

Add the white wine and keep stirring to massage the starch out of the risotto rice.

Keep adding the vegetable broth in and stirring it until the rice has absorbed all the fluids, about 16 minutes. I have the pan on medium heat.

Half way though add the mushrooms and keep stirring.

Add the spices and a little salt and pepper.

When the rice has the perfect “bite” texture, add the vegan sausage, season with salt and pepper and cook for another minute or two.

Serve with the Rosemary and enjoy!

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