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Ingredient
Mussels and Mushroom Risotto, Dairy-free
Introduce
Chef :
Sean StrydomMussels and Mushroom Risotto, Dairy-free
Enjoy the seafood flavours of the Mussels with an earthy Mushroom Risotto
Ingredient
Food ration :
6 servings
1000 ml
Chicken Stock
1000 ml
Vegetable Stock
45 ml
Olive Oil
500 ml
Rice
5 ml
Plant Butter
400 g
Mussel meat
125 ml
white Wine
Cooking instructions
* Step 1
Heat Stock together to a simmer.
* Step 2
Heat Olive Oil in a large Dutch Oven over medium-high heat. Add Onion and Mushrooms and cook while stirring till Onion begins to soften.
* Step 3
Add Rice and fry till slightly transparent while stirring.
* Step 4
Continue adding Stock when Rice gets dry while stirring to ensure even cooking.
* Step 5
When Rice is almost fully cooked, add Butter and Cheese.
Turn off heat and allow flavours to develop while you prepare the Mussles.
* Step 6
Melt Plant Butter over medium heat. Add Onion and Garlic and fry till fragrent. Add Mussels and Wine, stir and close the pot.
* Step 7
Mussels are cooked after only a few minutes of steaming.
Serve over Risotto.
Note: if there is a photo you can click to enlarge it
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