I first made this for Christmas to serve as an accompaniment to the roast vegetables. They were an absolute hit. The mushroom flavour comes through so strong, with contrasting textures where the outside is crispy and almost crunchy followed by a soft risotto centre.
Definitely one to remember. One thing to note though is that it does take a while because you have to let the rice slowly absorb the stock. So probably best to plan this one in advance but well worth it. Continue reading Hearty Mushroom Risotto Balls
This was originally meant to just be a creamy pasta sauce, but I actually had a leftover batch of red quinoa, freekah and brown rice that I made for another meal previously, so I thought I’d include it. The result, a creamy risotto style pasta that is absolutely divine.
In all honesty, this recipe inspired by Detoxinista is the best white pasta sauce I’ve tasted, and better yet, it’s vegan and cholesterol free. The sauce itself is also gluten and lactose free, so you can mix it up with your choice of gluten-free pasta and have a tasty gluten-free meal.
My version doesn’t look quite as good as the original I don’t think, but man does it taste good! Continue reading Creamy, Vegan Risotto Pasta with Lemon, Asparagus and Pumpkin