Vegan Nordic Forest Feast: Mushroom Risotto and Wild Berry Compote
This vegan Nordic feast combines a creamy mushroom risotto with a sweet and tangy wild berry compote for an easy, elegant meal that's perfect for any special occasion. With flavors inspired by the Nordic region, this dish is sure to please both vegans and non-vegans alike.
Allergens
Mushrooms
Ingredients
- 1 cup Arborio rice
- 2 cups Vegetable broth
- 8 oz Mixed mushrooms (button, cremini, shiitake)
- 1/4 cup White wine
- 1 tbsp Olive oil
- 1/2 cup Vegan parmesan cheese
- Salt and pepper to taste
- 2 cups Fresh mixed berries (strawberries, blueberries, raspberries)
- 1 tbsp Lemon juice
- 2 tbsp Honey or agave syrup (for vegan option)
Instructions
- Heat olive oil in a pan over medium heat. Add mushrooms and sauté until softened and slightly browned. Remove from pan and set aside. In the same pan, add Arborio rice and stir for 1 2 minutes to coat grains with oil. Pour in white wine and cook, stirring constantly until the liquid is absorbed. Gradually add vegetable broth, 1/2 cup at a time, allowing each addition to be absorbed before adding more. This process should take about 20 25 minutes. Once all the broth has been added and absorbed, stir in vegan parmesan cheese, salt, and pepper to taste. Gently fold in cooked mushrooms. For the berry compote, mix fresh berries with lemon juice and honey or agave syrup. Let it sit for 10 minutes, allowing flavors to meld together.
Chef’s Insight
Using a variety of mushrooms adds depth to the flavor and texture of the dish.
Notes
Make sure to use fresh, high-quality ingredients for the best flavor and texture.