If you’ve been vegan for some time now and have eaten at a restaurant that serves meat and dairy, you’re probably accustomed to asking the waiter if the chef could make you something that you can eat. Nine out of ten times the waiter will come back and suggest, “Risotto.” It has made me loathe risotto, but I don’t want to. I loved it as a kid and I believe it should be just as good plant-based as it is with dairy butter in it. So I created this mushroom chia risotto to give me the decadent risotto I’ve been craving. Chia seeds are an excellent source of protein, and I love to sneak them into dishes when I can. They also give this risotto a wonderful, thick texture—you can even stack it on a plate instead of putting it in a bowl, if you’d like.
Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Mary Mattern, 2015.
- 2 Tablespoons chia seeds
- 1/2 Cup water
- 2 Tablespoons vegan margarine
- 2 Cups bella mushrooms, washed and sliced
- 3 large shallots, minced
- 1 clove garlic, minced
- 2 Cups Arborio rice
- 2/3 Cups dry white wine
- 5 1/2 Cups vegetable broth
- 1/2 Cup cashew cream
- 1 bunch of fresh flat-leaf parsley, finely chopped
In a small bowl, mix the chia seeds and water. Set aside.
In a large, straight-sided skillet, melt the vegan margarine over medium-high heat.
Add the mushrooms, shallots, and garlic. Sauté the mixture for 3 to 4 minutes, until the shallots are translucent.
Add the Arborio rice and stir to combine.
Add the white wine and bring to a boil until the wine reduces by half.
Add the vegetable broth one cup at a time. Once one cup of stock has been absorbed by the rice, add the next cup, stirring constantly. Once all the water has been absorbed, add the Cashew Cream and chia seeds and toss.
Put on a plate and sprinkle with the parsley.