Creamy Mushroom Risotto with Roasted Cherry Tomatoes and Vegan Hollandaise
A flavorful nordic brunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup Arborio rice 2 cups Vegetable broth (warm) 8 oz Mixed wild mushrooms, sliced 1/4 cup White wine 1 cup Cherry tomatoes, halved 1 tbsp Olive oil Salt and pepper to taste 3/4 cup Vegan hollandaise sauce Fresh parsley, for garnish
Instructions
- a. Preheat the oven to 400°F (205°C). b. Toss cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 18 20 minutes until slightly wrinkled and softened. c. Heat olive oil in a pan over medium heat. Add mushrooms and cook until tender, about 5 7 minutes. Set aside. d. In another pan, add Arborio rice to the warm vegetable broth and cook for 20 25 minutes, stirring frequently. The risotto should be creamy and cooked al dente. e. Add white wine to the rice and cook until absorbed. Then, stir in mushrooms. Season with salt and pepper as needed. f. Serve risotto on plates, top with roasted cherry tomatoes and drizzle with vegan hollandaise sauce. Garnish with fresh parsley.
Chef’s Insight
To achieve the perfect creamy consistency for the risotto, add the vegetable broth gradually and stir frequently to release the starch from the Arborio rice.
Notes
You can replace Arborio rice with sushi rice or medium-grain rice for a similar texture.