I’ve had a pack of Arborio rice for a while now and thought it was time to make good use of it. I’m not usually a risotto fan, but this dish is so tasty and packed full of flavour (and is now on my recipe list for when the in-laws visit next). This recipe will serve 2 nicely as a main meal but if you’re really hungry, add another 1/2 cup of rice and a few more mushrooms to flesh it out more.

I’m off now to have a go at a pumpkin pie (fingers crossed it all goes well) Happy Thanksgiving!

Vegan Mushroom Risotto topped with Caramelized Onions

Serves 2 as a light meal.

Ingredients

8 large button mushrooms, washed and thinly sliced

2 tablespoons olive oil

1 onion finely chopped

1 onion thinly sliced into C shapes

2 cloves garlic finely sliced

2 teaspoon dried rosemary

1 cup risotto rice (I used Arborio)

2 tablespoons balsamic vinegar

2.5 cups vegan stock

Black pepper to taste

1 tablespoon natural brown sugar

Method

Heat the oven to 180 degrees.

2. Heat the oil in a oven proof pot and add the diced onion and garlic (keeping aside the sliced onions for later) saute until soft, then add the sliced mushrooms, rosemary and a dash of black pepper and cook for another 7 minutes stirring occasionally.

3. Add the rice and stir to combine, then add in the stock and vinegar, bring the mixture to the boil and give it a good stir. Cover with a lid, remove from heat and pop in the oven for half an hour (stirring occasionally).

4. In the meantime, heat a frying pan, add a tablespoon of water, then add the sliced onions you’ve been keeping, sprinkle over the brown sugar and cook on a very low heat until the onions are nice and sticky and brown.

5. To serve, spoon the risotto into a bowl and add the caramelized onion on top and dust with a little black pepper.