| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 485 | 14g | 5g | 70g |
| sugars | fibre | protein | salt |
| 4g | 4g | 11g | 0.9g |
Why I Love Swedish Vegansk risotto med svamp och örte
As I take a break from the classic Italian-American fare, today, I’m excited to share with you a recipe that not only embraces my culinary adventures but also pays tribute to my family roots. Enter – the Vegansk risotto med svamp och örte, a beautiful fusion of Swedish cuisine with a nod to my Italian heritage, this creamy risotto brimming with perfect balance of mushrooms and herbs is an ode to comfort food from around the globe.
Exploring New Culinary Horizons
The wonderful aspect of cooking is the vast tapestry of flavors, textures, and traditions that we can explore. While this Vegansk risotto affords an exciting departure from my regular Italian-American stack, it’s not completely detached from my culinary DNA. Given my deep-seated love for risotto – a staple in any Italian household, including mine, this Swedish recipe offers a delightful twist on a familiar theme.
While I can’t attribute this recipe to one particular chef, I can say that it’s inspired by the many Nordic cooks whose recipes I’ve admired and tried over the years. Their commitment to seasonal, fresh produce is something I’ve always admired and strived for in my own kitchen.
The Agrarian Connection
There’s something magical about the earthy flavor of mushrooms coupled with the striking duo of thyme and rosemary in this particular recipe. It reminded me of days spending time at my grandparents’ kitchen in Italy, adopting their farm-to-table approach long before it became a trend. It’s comfort food that comes with a hefty dose of nostalgia, painting vivid images of the verdant Italian countryside and aromatic herb gardens.
Fans of traditional risotto might find this vegan version to be a pleasant surprise. It’s similar in many ways to a creamy mushroom risotto, but with a few tweaks to make it plant-based. I recommend pairing it with a crisp, dry white wine and a simple green salad for a satisfying meal that’s not overwhelmingly heavy.
So there you have it, a wonderful excursion into the fusion of traditions. The Vegansk risotto med svamp och örte is versatile enough to keep everyone at your dinner table happy and satisfied, while also letting you traverse the global culinary landscape, all from the comfort of your own kitchen.
What You’ll Need
- 1.5 cups of Arborio rice
- 4 cups of vegetable broth
- 1.5 cups of dry white wine
- 1 large onion, diced
- 4 cloves of garlic, minced
- 500 grams of mixed fresh mushrooms, sliced
- 4 tablespoons of olive oil
- 4 tablespoons of vegan margarine
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- Salt and pepper to taste
- 1 cup of vegan Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Method
Step One
Begin by heating half of the olive oil in a large pan over medium-high heat. Once the oil is hot, add the diced onion and minced garlic, sautéing until the onion becomes translucent.
Step Two
Add in the sliced mushrooms along with the thyme and rosemary. Continue to cook until the mushrooms have browned and released their moisture. Season with salt and pepper to taste. Remove the mushroom mixture from the pan and set aside.
Step Three
In the same pan, melt the vegan margarine and remaining olive oil over medium heat. Add the Arborio rice, stirring constantly until the grains become translucent around the edges, which usually takes about 2 minutes.
Step Four
Pour in the white wine, continuing to stir until it has been absorbed by the rice. Start adding the vegetable broth, one cup at a time, ensuring each cup of broth is absorbed before adding the next. This process should take around 20-25 minutes.
Step Five
Once all the vegetable broth has been absorbed and the rice is tender, add the sautéed mushroom mixture back into the pan, stirring well to combine. Add the vegan Parmesan cheese and stir until it has melted and combined with the risotto.
Step Six
Check and adjust the seasoning if necessary. Serve the risotto warm, garnished with the freshly chopped parsley.
