When was the last time you enjoyed risotto? Perhaps the thought of risotto brings to mind heaps of rich cheese, cream, and butter, and you’ve been avoiding it because of that? Well, we have good news for you, as we’re about to share a special recipe for a creamy chanterelle risotto that is entirely plant-based and much more body-friendly! Only the pure power of plants and the deliciousness of chanterelle mushrooms, which are a perfect fit for risotto.
Quantity: One to two
Preparation time: 35 minutes
Difficulty level: Easy
You will need:
Peel and chop the onion and garlic, and heat the broth. Next, heat 1 tsp of coconut oil in a pan and add half of the chopped onion and garlic to the hot pan (use medium heat). Sauté for a couple of minutes, then add the rice. Stir thoroughly for 1-2 minutes and then start adding the broth (one ladle at a time). Stir until the broth is absorbed by the rice, then slowly add more broth (one ladle at a time, until the broth is used up; only add more broth when the previous ladleful has evaporated).
While the risotto is simmering, heat 1 tsp of coconut oil in another pan and sauté the chopped chanterelles along with the remaining chopped onion and garlic. When the mushrooms are nearly cooked, add half a ladle of broth, 1 tbsp of coconut milk, stir, and then turn off the heat and let it sit for a couple of minutes. When the broth is almost gone and the rice is nearly cooked, mix the chanterelle mixture into the rice, season with salt, pepper, and chopped thyme. Cover the pan with a lid and let it stand for another 2-3 minutes before serving.
* If using brown rice, the process will be quicker, and you may need less broth.
