Nooch Risotto
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
Ingredients
For the risotto
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>15g dried porcini mushrooms - optional<item-todo-done><item-todo-done>500g mushrooms<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 celery stick<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>4 sprigs of fresh rosemary<item-todo-done><item-todo-done>4 sprigs fresh thyme<item-todo-done><item-todo-done>300g Arborio risotto rice<item-todo-done><item-todo-done>150ml white wine<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done>1.4 litre vegetable stock<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
<item-todo-done>8 fresh chives - optional<item-todo-done>
Before you start
Kettle boiled l Large deep-sided saucepan l 1 saucepan
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
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
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
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
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