Easy Vegan Portobello Bacon Mushroom Risotto

Easy Vegan Portobello Bacon Mushroom Risotto

This vegan portobello bacon mushroom risotto is divine. Quick, easy and ready in under 30 minutes, it makes a fantastic mid-week meal with minimal ingredients. The only fresh ingredients you need are two varieties of mushrooms, the rest you will most likely have in your cupboard. A hearty risotto topped with crispy portobello bacon pieces, this is comfort food with a twist.

When you switch a vegan diet, you will be inundated with quotes and memes stating ‘but what about bacon?’ Fool the bacon lovers with an alternative that packs a salty punch without the cruelty. The portobello bacon pieces are mouth-watering, moreish, and which makes this comforting dish a little more exciting.  What are you waiting for, get cooking!

Vegan Portobello Bacon Mushroom Risotto: Ingredients

Ingredients:

200g of chestnut mushrooms

300g of arborio rice

2 vegetable stock cubes (Kallo Organic) in 500ml of boiling water

1 tbsp of olive oil

salt and pepper to season

Vegan Portobello Bacon: Ingredients

Ingredients:

1 portobello mushroom thinly sliced

1 tbsp of brown sugar

2 tbsp of soy sauce

1 tsp of paprika

1 tbsp of olive oil

1/2 tsp of apple cider vinegar

1 tsp of salt

Vegan Portobello Bacon Mushroom Risotto: Method

  1. Begin by adding two vegetable stock cubes, I use Kallo Organic, into 500ml of boiling water to dissolve.
  2. Slice the 200g of chestnut mushrooms and add to a saucepan with the olive oil.
  3. Once the mushrooms are browned, add the risotto rice and stock cubes. Season with salt and pepper and cover, leaving to simmer on a medium to low heat.
  4. Next, cut the portobello mushroom into thin slices and then in half. Mix the brown sugar, soy sauce, oil, paprika, apple cider vinegar and salt in a small dish and apply to the mushrooms. Leave to marinade for 10 minutes.
  5. Keep stirring the risotto throughout it’s simmer to prevent sticking and add additional boiling water if need be.
  6. Once the bacon pieces are marinaded, add to a hot pan and cook the first side for 5 minutes. When they begin to caramelise and brown, flip each piece individually. Cook for a further 5 minutes until crispy and almost burnt.
  7. By the time the bacon pieces are cooked, the risotto will be ready.
  8. Serve the risotto and top with the crispy portobello bacon. Additionally you can stir in peas or spinach just before serving for extra plant-based goodness.

Enjoy!

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2 Comments

  1. jessicagatfieldphotography@hotmail.com
    February 12, 2018 / 8:50 pm

    Thank you!

  2. February 11, 2018 / 8:05 pm

    Looks delishh!😍

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