Vegan Risotto with Mushrooms and Local Flavours

This recipe for Vegan Risotto with Mushrooms and Local Flavors features local ingredients, including products from Maison Orphée, a Quebec company with over 40 years of experience. This dish simmers gently and will delightfully perfume your home.

To prepare: 15 minutes 
Serving size: Serves 2 

Ingredients for Vegan Risotto with Mushrooms

• 2 parsnips, cut into small pieces  
• ½ cup (125 ml) butternut squash, cut into cubes (+/- 2 cm)  
• 1 tablespoon (15 ml) Delicate extra-virgin olive oil Maison Orphée 
• 3 cups (750 ml) vegetable broth (depending on cooking)  
• 4 tbsp (60 ml) ofvirgin sunflower oil Maison Orphée  
• 1 large portobello mushroom, cubed (+/- 2 cm)  
• 1 cup (250 ml) oyster mushrooms, cubed (+/- 2 cm)  
• 2 French shallots, chopped  
• 1 clove fresh garlic, minced  
• ½ cup (125 ml) dry arborio rice  
• 6 to 8 dried morels rehydrated or wild mushrooms rehydrated depending on what you find  
• Fine gray sea salt Maison Orphéeto taste  
• Grated nutmeg or powderedto taste  
• Nutritional yeast, to taste  
• A few fresh tarragon leaves  
• Hvirgin canola oil Orphée Housetaste

Preparation Vegan Risotto with Mushrooms

1. Reheat the vegetable stock over low heat. Set aside a small ladle for later use.  
2. In a 350°F oven, cook parsnips and squash with a little extra-virgin olive oil for about 20 minutes, or until tender and golden. 
3. Pan-fry the portobellos and oyster mushrooms in 3 tablespoons of virgin sunflower oil. Season with salt. Once nicely grilled, set aside on a plate.  
4. In the same pan, melt the shallot and garlic in a tablespoon of virgin sunflower oil over low heat.  
5. Add the rice and sauté until hot and well coated with oil.  
6. Add the rehydrated morels (or wild mushrooms). 
7. Add broth one cup at a time, stirring constantly. Wait until broth has almost evaporated before adding more broth.  
8. Halfway through cooking, stir in the cooked mushrooms, squash and parsnips (keep a little for presentation).  
9. This deserves an explanation: Cooking rice varies from person to person. Italians prefer it aldente, even crunchy. Others prefer it well cooked, and therefore softer. Cooking time will depend on the number of ladles of stock you add with each evaporation. Don't hesitate to taste the rice as it cooks, to check its tenderness, and to add more broth until the rice reaches the desired doneness.  
10. Remove from heat, season and add nutmeg and baking powder. Mix well.  
11. Serve risotto garnished with fresh tarragon leaves, remaining vegetables and a drizzle of virgin canola oil.  

Recipe credit: Maison Orphée

Photo credits : Stéfanie Crevier and Debbie Barrette

To discover: Our article on Maison Orphée