Mussels and Mushroom Risotto, Dairy-free

Name: Mussels and Mushroom Risotto, Dairy-free
Yield: 6 servings
Cuisine: South African
Ingredients: 1000 ml Chicken Stock; 1000 ml Vegetable Stock; 45 ml Olive Oil; 1.5 Onions, peeled and chopped; 150 g Button Mushrooms, finely chopped; 500 ml Rice; 15 ml Plant Butter; 125 ml Pecorino Romano sheep's milk cheese, finely grated; 5 ml Plant Butter; 0.5 Onions, peeled and diced; 5 Garlic cloves, minced; 400 g Mussel meat; 125 ml white Wine

Sean Strydom @Sean_Strydom

Port Elizabeth

Enjoy the seafood flavours of the Mussels with an earthy Mushroom Risotto

Sean Strydom @Sean_Strydom

Port Elizabeth

Enjoy the seafood flavours of the Mussels with an earthy Mushroom Risotto

Saved

Ingredients

6 servings

1000 mlChicken Stock
1000 mlVegetable Stock
45 mlOlive Oil
1.5Onions, peeled and chopped
150 gButton Mushrooms, finely chopped
500 mlRice
15 mlPlant Butter
125 mlPecorino Romano sheep's milk cheese, finely grated
5 mlPlant Butter
0.5Onions, peeled and diced
5Garlic cloves, minced
400 gMussel meat
125 mlwhite Wine

Saved

Steps

1

Heat Stock together to a simmer.
2

Heat Olive Oil in a large Dutch Oven over medium-high heat. Add Onion and Mushrooms and cook while stirring till Onion begins to soften.
3

Add Rice and fry till slightly transparent while stirring.
Add 1 cup of Stock and stir through. Once the Rice has stopped bubbling, add half a cup of Stock while stirring.
4

Continue adding Stock when Rice gets dry while stirring to ensure even cooking.
5

When Rice is almost fully cooked, add Butter and Cheese.
Turn off heat and allow flavours to develop while you prepare the Mussles.
6

Melt Plant Butter over medium heat. Add Onion and Garlic and fry till fragrent. Add Mussels and Wine, stir and close the pot.
7

Mussels are cooked after only a few minutes of steaming.
Serve over Risotto.