Oshi White Fish Mushroom Risotto
Servings: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
For the risotto:
- 1 cup Arborio rice
- 1 yellow onion, diced
- 4 tbsp vegan butter
- 5 garlic cloves, minced
- 15 champignon mushrooms, diced
- 1 liter hot vegetable stock
- Salt, to taste
- Vegan parmesan, to taste
For the fish:
- 2 Oshi plant-based white fish fillets (thawed overnight in the fridge)
- 1 tbsp neutral oil (for searing)
- Salt and black pepper, to taste
Directions:
1. Prepare the base
Heat the vegan butter in a heavy pan over low to medium heat. Add the diced onion and garlic and cook until soft and translucent. Stir in the diced mushrooms and cook until softened and lightly browned. Add salt to taste.
2. Toast the rice
Add the Arborio rice and cook for about 1 minute, stirring.
3. Cook the risotto
Begin adding the hot vegetable stock one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue until the rice is creamy and cooked al dente.
4. Cook the fish
While the risotto cooks, heat the oil in a non-stick skillet over medium heat. Pat the fillets dry and season lightly with salt and pepper. Cook for 3-4 minutes per side, until golden and heated through.
5. Finish the risotto
Season to taste and stir in vegan parmesan for added richness.
6. Plate
Spoon the risotto into shallow bowls and place a seared Oshi fillet on top.
7. Serve
Serve immediately while warm and creamy.