Mushroom Risotto with Cracked Wheat Recipe

Ingredients

• 1 cup broken wheat
• 1 onion
• 2 tablespoon parsley
• 3 cup veg stock

• 500 gm button mushroom
• 1 teaspoon garlic
• 3 tablespoon virgin olive oil
• 1/2 cup coconut milk

Description

• Step 1 Fry the mushrooms in olive oil

  Heat a large non-stick frying pan over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the mushrooms. Cook for 4-5 minutes, until mushrooms are nicely browned, stirring only occasionally. Reduce the heat to medium.

• Step 2 Add coconut milk with herbs in the mushrooms and cook for 5 minutes

  Add the herbs & garlic to the mushrooms and season with salt. Cook for 2 minutes, stirring frequently to prevent burning. Add the milk to the pan and stir into the mushrooms. Season with a pinch of salt and pepper and cook for 2 more minutes. Turn off the heat and set the mushrooms aside.

• Step 3

  Cook the risotto in a large non-stick saucepan or deep sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the onions and and cook for 2 to 3 minutes, until translucent. Add the cracked wheat and stir quickly until all of the grains are well-coated and the smells slightly toasty, 60 to 90 seconds.

• Step 4

  Ladle in 1 cup (240 mL) of the warm vegetable broth and stir frequently but not constantly. Once it has absorbed the liquid, add the next round of broth, 1 cup at a time. Continue this process stirring about every 30 seconds and adding more broth when most of the liquid is absorbed for about 20 minutes, until the risotto is slightly firm and creamy, but not too soft or mushy.

• Step 5

  Transfer the cooked mushrooms to the risotto and stir to warm through for a few minutes. Remove from the heat, and then stir in vegan cheese, if using. Taste for seasonings, adding a bit of salt as needed and some black pepper to season. Garnish with fresh chopped parsley and serve immediately.