Roasted mushroom, olive, walnut and brown rice risotto

Name: Roasted mushroom, olive, walnut and brown rice risotto recipe
Yield: 4
Ingredients: 500g button mushrooms; 100g kalamata olives, pitted; 100g kale, leaves stripped from stems; 4 cloves garlic; 100g walnuts; Salt and pepper; 2.00 large brown onion, finely diced; 1L vegetable stock; 1 x 400 ml can coconut cream; 1 small bunch dill, leaves chopped; 1 lemon, juiced

Rate now

Jump to recipe

by delicious. team

delicious. team

Nov 02, 2020

It’s packed full of nutrients and flavour, and it’s a great winter warmer! This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35). Photography by Julie Renouf.

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
1 large brown onion, finely diced
1L vegetable stock
1 x 400 ml can coconut cream
1 small bunch dill, leaves chopped
1 lemon, juiced

Method

1.

Preheat the oven to 180°C.
2.

Using 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.
3.

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 1 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.
4.

When the roasting vegies 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!