With this recipe for risotto, you can conjure up a delicious vegetable risotto with a few basic ingredients. This risotto is without vegetable butter, and uses only edelgist as a cheese substitute. This recipe is based on the risotto from VEGAN from The Happy Pear, but the preparation method has been modified a bit. The recipe also lacked a hint of acidity. This is solved by adding one or two tablespoons of lemon juice. This also brings out the thyme and oyster mushrooms.

Risotto takes some time and love, but then again the dishes are not so bad. You only need one pan for it. Mushroom risotto is, of course, a classic. The rich flavor of mushrooms also makes it almost effortless to make vegan .

Tips

• In the original recipe , all the liquid is added at once, rather than bit by bit as you are used to with risotto. After you add the liquid you put a lid on the pan, and wait 25 to 30 minutes stirring only occasionally. I tried the risotto both ways, and still prefer to add a generous spoonful bouillon each time. With the method where you add all the liquid at once, it became less creamy. It did get a lot better by adding some extra liquid at the end, and letting the rice absorb that 5 minutes while stirring.
• Use different types of mushrooms to enhance the flavour of this dish. For example, you could add some chestnut mushrooms to the oyster mushrooms.
• Instead of slicing the oyster mushrooms, you can also carefully tear them into pieces. This will give them a slightly more meaty texture.
• Carnaroli or arborio, which risotto rice should I use? It doesn't really matter, both will be tasty. Carnaroli stays a bit firmer, while arborio produces a slightly thicker risotto.