Life Style: Many people believe that becoming a vegetarian is a bit difficult, but they do not know that it is not that difficult. Here is a simple recipe made with cracked wheat or oatmeal, button mushrooms, onions, coconut milk and vegetable stock. Mushroom Risotto with Cracked Wheat is a mouth-watering vegetarian recipe that can be made with simple ingredients. Be it a party, pot luck or a simple get-together at home, this risotto can be made on any occasion. If you like cheese, this dish can also be topped with vegetarian cheese. So, whenever you want to try something new in the kitchen and make a delicious vegetarian dish, do give this amazing recipe a try and let us know how it turns out. 1 cup broken wheat
1 onion
2 tbsp parsley
3 cups veg stock
500 grams button mushrooms
1 tsp garlic
3 tbsp virgin olive oil
1/2 cup coconut milk
Fry the mushrooms in olive oil
Heat a large non-stick frying pan over medium-high heat and add 1 tablespoon olive oil. Once browned, add the mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are well browned. Reduce the flame to medium.
Add coconut milk to mushrooms with herbs and cook for 5 minutes
Add herbs and garlic to the mushrooms and season with salt. Cook for 2 minutes, stirring constantly to prevent burning. Add milk to the pan and mix in the mushrooms. Add a pinch of salt and pepper and cook for 2 more minutes. Turn off the flame and keep the mushrooms aside.
Cook the risotto in a large non-stick saucepan or deep sauté pan over medium heat. Add remaining 2 tablespoons olive oil. When hot, add the onion and cook for 2 to 3 minutes, until it becomes translucent. Add the cracked wheat and stir quickly until all the grains are well coated and there is a slight toasty aroma, 60 to 90 seconds.
Add 1 cup (240 ml) of hot vegetable broth and stir frequently, not continuously. Once it has absorbed the liquid, add the next round of broth, 1 cup at a time. Continue this process, stirring every 30 seconds and adding more broth when most of the liquid is absorbed, for about 20 minutes, until the risotto is slightly firm and creamy, but not too soft or mushy.
Add the cooked mushrooms to the risotto and stir for a few minutes until heated through. Remove from heat, and then stir in the vegan cheese, if using. Taste for seasoning, adding a little salt and a little pepper as needed. Garnish with fresh chopped parsley and serve immediately.
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