Vegan Nooch Risotto Bosh TV

Nooch Risotto

  • Simple
  • 0:45 m
  • 14 ingredients

Nooch Risotto might be the tastiest risotto you'll ever make. Seriously. It's SO good.This recipe is taken from our 6th book, BOSH! ON A BUDGET, which is packed full of super tasty, super cheap dishes for you to cook at home!

Serves: 4

Ingredients

For the risotto

  • 2 tbsp olive oil
  • 1 tbsp plant-based butter
  • 15g dried porcini mushrooms - optional
  • 500g mushrooms
  • 1 onion
  • 1 celery stick
  • 4 garlic cloves
  • 4 sprigs of fresh rosemary
  • 4 sprigs fresh thyme
  • 300g Arborio risotto rice
  • 150ml white wine
  • 25g nutritional yeast
  • 1.4 litre vegetable stock
  • Salt & pepper to taste

To serve

  • 8 fresh chives - optional

Before you start

Kettle boiled l Large deep-sided saucepan l 1 saucepan

Step 1

Prepare the vegetables 

  • Put the porcini, if using, in a bowl and cover with boiling water
  • Leave for 30 minutes to soak
  • Finely slice the 500g mushrooms, and set aside
  • Trim and finely chop the onion, celery and garlic
  • Place the large saucepan on a medium heat and add 1 tablespoon of the olive oil
  • Add the chopped onion and celery and a pinch of salt • Sauté for 5 minutes until softened, stirring regularly

Ingredients

  • 2 tbsp olive oil
  • 15g dried porcini mushrooms - optional
  • 500g mushrooms
  • 1 onion
  • 1 celery stick
  • 4 garlic cloves
  • Juice of 1 lemon

Step 2

Start the risotto

  • Set one sprig of rosemary aside, then pick the leaves from the remaining herbs and chop them finely
  • Finely chop the soaked porcini, if using
  • Add half the garlic and sauté for 30 seconds, then add the chopped herbs, porcini, rice and a generous pinch of salt and pepper and stir for another minute
  • Add the white wine and nutritional yeast and stir until all the liquid from the wine has been absorbed

Ingredients

  • 4 sprigs of fresh rosemary
  • 4 sprigs fresh thyme
  • 300g Arborio risotto rice
  • 150ml white wine
  • 25g nutritional yeast
  • Salt & pepper to taste

Step 3

Start adding the stock

  • Slowly add about 200ml of the stock and stir well for 3–4 minutes, until all the stock has been absorbed into the rice
  • Repeat to use up all the stock over about 20–25 minutes, until the rice is cooked but still firm

Ingredients

  • 1.4 litre vegetable stock

Step 4

Meanwhile, cook the mushrooms 

  • Place the second pan on a medium heat and add the remaining oil, mushrooms and chopped garlic, along with a generous pinch of salt and pepper • Add a whole sprig
  • of rosemary and cook the mushrooms for 10 minutes, until dry and all the liquid has evaporated

Step 5

Finish the risotto 

  • Stir in the dairy-free butter
  • Halve the lemon
  • and squeeze over the juice
  • Taste and add more salt, pepper or lemon if needed
  • Leave to stand for 2 minutes, then divide the risotto between 4 plates and top each with the cooked mushrooms
  • Finish with a sprinkle of nooch and if using, and some fresh chives

Ingredients

  • 1 tbsp plant-based butter
  • 8 fresh chives - optional