Delightful Vegan New Zealand Lunch: Creamy Mushroom Risotto with Roasted Vegetables & Zesty Lemon Herb Salad

Allergens

Gluten (if using gluten-free vegetable broth)

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 cups sliced cremini mushrooms
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 1 cup nutritional yeast
• 1 tablespoon olive oil
• 2 cups assorted vegetables (e.g., zucchini, bell peppers, cherry tomatoes)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant.
3. Add mushrooms and cook until they release their juices and begin to brown.
4. Pour in the white wine, stirring and cooking until evaporated.
5. Stir in Arborio rice and coat with the onion mushroom mixture.
6. Gradually add warm vegetable broth, 1 cup at a time, stirring constantly until absorbed before adding more.
7. Once all broth is added and rice is creamy and tender, mix in nutritional yeast and season with salt and pepper.
8. On the prepared baking sheet, arrange assorted vegetables, drizzle with olive oil, salt, and pepper. Roast for 20 25 minutes or until tender and slightly caramelized.
9. Assemble the dish by spooning risotto onto plates, top with roasted vegetables, and garnish with lemon herb salad.

Chef’s Insight

The umami flavors of mushrooms complement the creaminess of risotto, while the zesty lemon herb salad adds freshness and brightness.

Notes

Customize the vegetables used to suit your taste or seasonal availability.