Recipe: Roasted Mushroom, Olive, Walnut and Brown Rice Risotto
With everyone from home cooks to celebrities sharing their go-to vegan recipes, the latest cookbook from Edgar’s Mission has something for everyone. The not-for-profit farm sanctuary in rural Victoria has crowdsourced 125 plant-based recipes from its kindness community for the project, enlisting the likes of David Campbell, Osher Günsberg, Morgan Mitchell, Allday, DJ Tigerlily and more. Here Louis Foundling, of Arlo Eatery in Brighton, shares his recipe for Roasted Mushroom, Olive, Walnut and Brown Rice Risotto – a guaranteed crowd favourite that’ll nourish the soul.
“I’m sharing this beautiful healthy recipe because it’s a family favourite of ours,” Louis says. “It’s packed full of nutrients and flavour, and it’s a great winter warmer! What’s more, this is no stand-by-the-stove risotto – you simply need to cook gently, stir occasionally and keep an eye on the veggies in the oven.” Win, win!
INGREDIENTS
Serves 4
500g button mushrooms
100g kalamata olives, pitted
100g kale, leaves stripped from stems
4 cloves garlic
100g walnuts
salt and pepper
1 large brown onion, finely diced
2 cups brown rice
1 litre veggie stock
1 x 400ml can coconut cream
1 small bunch dill, leaves chopped
1 lemon, juiced
METHOD
Preheat the oven to 180°C.
Use whatever kitchen tools you have – hands included, my favourite kitchen tool! – to break up the mushrooms and olives, tear kale, slice garlic and crush the walnuts.
Toss everything together with a good lug of olive oil, season with salt and pepper and spread on a large roasting tray. Roast for 20 minutes.
As soon as the tray is in the oven, it’s risotto time!
Heat a little olive oil in a big pot with a lid over medium heat, and cook the onion gently until it’s soft.
Throw in the brown rice and stir for one minute.
Add all the stock and the coconut cream and season with a little salt and pepper.
Stir and leave to simmer gently until the rice is soft enough to eat.
When the roasting veggies are looking good and the risotto liquid has been absorbed, combine everything in the big pot, along with the dill and lemon juice.
Finish with a drizzle of olive oil, divide between the plates, and … dinner is served!
NOTES
The risotto will keep in an airtight container in the fridge for three days.
This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (AffirmPress, $35) available now. Photography by Julie Renouf.
