Mushroom Risotto with Cracked Wheat Recipe
Many people believe that becoming a vegan is a little hard, but they do not know that it’s not that difficult. Here is a simple recipe that’s made with cracked wheat or daliya, button mushrooms, onion, coconut milk and vegetable stock. Mushroom Risotto with Cracked Wheat is a mouth-watering vegan recipe that can be made with simple ingredients. Be it a party, pot luck or simple get-together at home, this risotto can be made for any occasion. If you are a cheese lover, vegan cheese can also be added on the top of this dish. So, whenever you want to get creative in kitchen and want to make a delicious vegan dish, do try this amazing recipe and let us know how it turned out to be.
How to make Mushroom Risotto with Cracked Wheat
Step 1 Fry the mushrooms in olive oil
Heat a large non-stick frying pan over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the mushrooms. Cook for 4-5 minutes, until mushrooms are nicely browned, stirring only occasionally. Reduce the heat to medium.
Step 2 Add coconut milk with herbs in the mushrooms and cook for 5 minutes
Add the herbs & garlic to the mushrooms and season with salt. Cook for 2 minutes, stirring frequently to prevent burning. Add the milk to the pan and stir into the mushrooms. Season with a pinch of salt and pepper and cook for 2 more minutes. Turn off the heat and set the mushrooms aside.
Cook the risotto in a large non-stick saucepan or deep sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the onions and and cook for 2 to 3 minutes, until translucent. Add the cracked wheat and stir quickly until all of the grains are well-coated and the smells slightly toasty, 60 to 90 seconds.
Ladle in 1 cup (240 mL) of the warm vegetable broth and stir frequently but not constantly. Once it has absorbed the liquid, add the next round of broth, 1 cup at a time. Continue this process stirring about every 30 seconds and adding more broth when most of the liquid is absorbed for about 20 minutes, until the risotto is slightly firm and creamy, but not too soft or mushy.
Transfer the cooked mushrooms to the risotto and stir to warm through for a few minutes. Remove from the heat, and then stir in vegan cheese, if using. Taste for seasonings, adding a bit of salt as needed and some black pepper to season. Garnish with fresh chopped parsley and serve immediately.