Vegan Nordic Forest Feast: Mushroom Risotto with Wild Garlic & Herb Pesto

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups Arborio rice
• 1/2 cup dried porcini mushrooms
• 4 cups vegetable broth, warmed
• 1/4 cup olive oil
• 1/2 cup white wine
• 1 small bunch wild garlic, minced
• 1/2 cup mixed fresh herbs (parsley, chives, dill)
• Salt and pepper, to taste
• Nutritional yeast, for garnish
• Lemon zest, for garnish

Instructions

1. a. Soak dried porcini mushrooms in warm water for 20 minutes, then drain and chop finely. b. In a large saucepan, heat olive oil over medium heat. Add the Arborio rice and stir constantly for 3 4 minutes until slightly golden. c. Pour in white wine, stirring continuously until absorbed. d. Gradually add warmed vegetable broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take around 20 25 minutes. e. In a blender, combine soaked porcini mushrooms, wild garlic, and mixed fresh herbs. Blend until smooth to create the pesto sauce. f. Once the rice has reached the desired consistency, fold in a generous portion of the wild garlic and herb pesto. Season with salt and pepper as needed. g. Serve hot, garnished with nutritional yeast and lemon zest for an added touch of flavor and visual appeal.

Chef’s Insight

The key to this recipe is in the texture and consistency of the risotto. Take your time with the cooking process and be attentive to the absorption of the liquid to achieve the perfect creamy, yet firm, mouthfeel.

Notes

Customize the dish by using different herbs or mushrooms to adapt to seasonal availability and personal preference.