Vegan Nordic Forest Feast: Wild Mushroom Risotto and Spruce Tips Salad

Ingredients

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 lb wild mushrooms (chanterelle, porcini, or morel)
• 1 small red onion
• 3 cloves garlic
• 1/4 cup white wine
• 1 tbsp olive oil
• 1 cup spruce tips, finely chopped
• 2 cups mixed greens (arugula, spinach, and kale)
• 1/2 cup cashew cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1

   Prepare the spruce tips salad by washing and finely chopping the spruce tips. In a large bowl, combine the chopped spruce tips, mixed greens, and a drizzle of olive oil. Season with salt and pepper to taste. Set aside.

2. 2

   Slice red onion thinly and set aside. Mince garlic and set aside.

3. 3

   Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the thinly sliced red onion and cook until translucent, then add minced garlic and sauté for another minute.

4. 4

   Add wild mushrooms to the pan and cook until they release their moisture and become tender. Season with salt and pepper to taste.

5. 5

   In a separate saucepan, heat vegetable broth until simmering.

6. 6

   In your main cooking pan, add Arborio rice and toast for 1-2 minutes, stirring constantly. Pour in white wine and cook until absorbed.

7. 7

   Begin adding the hot vegetable broth to the Arborio rice one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more. Cook until the rice is creamy and tender but still al dente, about 20-25 minutes.

8. 8

   Stir in half of the sautéed wild mushrooms into the risotto, reserving the rest for the salad. Fold in cashew cream to achieve a creamy texture. Adjust seasoning with salt and pepper if necessary.

9. 9

   To serve, ladle the Wild Mushroom Risotto onto individual plates, making a slight hollow in the center.

10. 10

    Spoon the Spruce Tips Salad into the hollow of the risotto on each plate.

11. 11

    Garnish with fresh parsley and serve immediately.