Mushroom Risotto with Red Onion Marmalade

Vegan

A classic with a modern twist. Serve with a green salad. The risotto is also good made with brown Basmati rice.

Vegan Mushroom Risotto with red onion marmalade

Serves:

Time:

30-45 minutes (dried mushrooms soak while rest of ingredients are being prepared) and the marmalade cooks alongside the risotto.

Ingredients:

Red Onion Marmalade
3 tbsp olive oiil
4 large red onions
3 heaped tsp marmalade
A little water

2 tbsp virgin olive oil
4 cloves garlic, finely chopped
1 bunch spring onions, chopped small (including green tops)
100g/3½oz oyster mushrooms
300g/1½oz button mushrooms
15g/½oz dried porcini mushrooms
350g/12½oz Arborio risotto rice
2 veggie stock cubes
2 tsp dried mixed herbs
750ml/27fl oz water or vegetable stock black pepper

Method:

1. Soak porcini mushrooms in hot water for 20 mins.

2. Heat the olive oil and add the red onions to the pan. Cook very slowly until the onions are caramelized. Add the marmalade and water - stir occasionally and add a bit more water if the mixture is starting to stick.

3. Meanwhile, prepare other ingredients. Heat oil on a medium heat in a heavy-bottomed saucepan, add garlic and fry for 1 min.

4. Add spring onions and fry for 2 minutes more.

5. Add all fresh mushrooms and fry for 5 mins.

6. Add porcini mushrooms when ready, reserving soaking water.

7. Add herbs.

8. Add rice and stir.

9. Crumble stock cubes over rice mixture.

10. Add mushroom water.

11. Reduce heat to low then add hot water/stock a little at a time, stirring regularly.

12. Season to taste with black pepper (and salt if desired).

13. The risotto is done when the rice grains are soft but still have ‘bite’. It should be slightly sloppy.

14. Serve with the onion marmalade on the side.