Gourmet Vegan Australian Feast: Mushroom Risotto & Crispy Herb Salad

Allergens

None

Ingredients

• 1. Arborio Rice (2 cups) 2. Vegetable Broth (4 cups) 3. Mushrooms (2 cups, sliced) 4. Onion (1 large, finely chopped) 5. Garlic (3 cloves, minced) 6. Fresh Parsley (1/4 cup, chopped) 7. Fresh Basil (1/4 cup, chopped) 8. Lemon Juice (2 tbsp) 9. Nutritional Yeast (2 tbsp) 10. Olive Oil (3 tbsp) 11. Salt and Pepper (to taste) 12. Cherry Tomatoes (1 pint, halved) 13. Cucumber (1 large, sliced) 14. Red Bell Pepper (1, thinly sliced) 15. Kalamata Olives (1/2 cup, pitted)

Instructions

1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the Arborio rice, cooking for 2 3 minutes to coat the grains with oil.
3. Slowly pour in the vegetable broth while continuously stirring. Bring to a simmer and cook for 20 25 minutes, or until the rice is creamy and tender.
4. In a separate pan, heat 1 tablespoon of olive oil over medium high heat. Sauté the mushrooms until golden brown. Season with salt and pepper to taste. Set aside.
5. Stir in the nutritional yeast, lemon juice, and half of the chopped parsley and basil into the cooked risotto. Cover and set aside.
6. In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, kalamata olives, remaining herbs, and 1 tablespoon of olive oil. Toss until well combined. Season with salt and pepper to taste.
7. To plate, spoon risotto onto individual plates or in a large serving dish. Top with sautéed mushrooms. Arrange the crispy herb salad around the risotto. Serve immediately and enjoy!

Chef’s Insight

Experiment with different herbs, such as rosemary or thyme, to change the flavor profile of this dish.

Notes

Adjust the seasoning to your preference for a perfect vegan feast.