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Home VM Healthy RecipesVM Recipes By MealMains Champagne & Lemon Risotto (on Portobello Mushroom)

Champagne & Lemon Risotto (on Portobello Mushroom)

by Alison Casha
champagne-and-lemon risotto

champagne-and-lemon risotto
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Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 6 voted )

Ingredients

  • 2 cups Arborio or Carnaroli rice, whichever you prefer for a creamy risotto
  • 2 shallots, finely diced
  • 1 garlic clove, finely diced or pureed
  • 1 lt vegetable stock, simmering (I use Herb Stock Pots)
  • 2 portobello mushrooms (1 per person)
  • salt and pepper
  • Alpro Cooking Cream or Elmlea Plant Based Cream
  • zest and juice of 1 big lemon
  • Champagne (1 cup for the recipe, the rest to drink whilst cooking!)
  • knob of margarine or Vegan butter (I use Flora Salted)
  • olive oil
  • Alternative to grated cheese (I use Parveggio)
  • balsamic glaze

Instructions

  • prepare the risotto as per classic method: melt a knob of butter and some olive oil in a pan, sautee the shallots and later add the garlic (to avoid burning it).
  • add the rice kernels and mix well so that it's coated in the fat
  • once the rice is toasted, add the champagne and simmer until the liquid has almost evaporated, just a few minutes.
  • Add the first few ladles of simmering stock and stir until almost completely absorbed
  • continue adding a few ladles at a time, until the stock is absorbed and the rice is almost cooked through but still firm. It should take between 20 to 30mins maximum
  • meanwhile you can brush the portobello mushrooms with a mixture of olive oil/balsamic vinegar/salt/pepper/thyme just enough to coat them all around and place them on a baking sheet and bake in a medium high oven for 10 minutes, just to cook them through and warm them up.
  • continue cooking the risotto by stirring in the lemon zest and lemon juice, a knob of butter, Parveggio, Alpro or Elmlea cream, salt and pepper to taste.
  • Place one Portobello mushroom per serving plate, spoon a generous amount of risotto onto each mushroom and garnish with lemon zest and olive oil, and a few drops of balsamic glaze on the plate. The final touch should have been shavings of white truffle but did not find any in stock 🙁
  • Serve immediately to enjoy the tastes to the full!

champagne-and-lemon risotto

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