Inspired by Foongus

Creamy Foongus Risotto

Name: Creamy Foongus Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 tbsp Olive Oil; 4 Shallots (diced); 2 Garlic Cloves (minced); 100 g Button Mushrooms (finely sliced); 100 g Risotto Rice; 500 ml Vegetable Stock; 0.5 tbsp White Wine Vinegar; 2 tbsp Yeast Flakes; 1 tbsp Parsley (to garnish); Salt and Pepper (to taste)

Inspired by the Mushroom Pokémon that looks like a Pokéball, Foongus. This Mushroom Risotto recipe is vegan and gluten-free!

Servings:

2

Ready In:

40 mins

Good For:

Dinner

Foongus is the Mushroom Pokemon, a dual-type Grass/Poison Pokémon introduced in Generation V. It evolves into Amoonguss starting at level 39.

Foongus is a white mushroom-like Pokémon with a cap that looks quite similar to a Poké Ball. It has stubby, digit-less arms, a large pink mouth, and pinprick-like dark eyes. It uses the Poké Ball-like pattern on its head to lure people and Pokémon in grassy areas, then releases a cloud of poisonous spores to defend itself. It moves by either hopping or turning on its side and rolling on its cap.

Ingredients

1 tbsp Olive Oil
4 Shallots (diced)
2 Garlic Cloves (minced)
100g Button Mushrooms (finely sliced)
100g Risotto Rice
500ml Vegetable Stock
0.5 tbsp White Wine Vinegar
2 tbsp Yeast Flakes
1 tbsp Parsley (to garnish)
Salt and Pepper (to taste)

This dish is vegetarian/vegan and gluten free. It also contains no dairy products as the yeast flakes act as a cheesy replacement. Replace the yeast flakes with your own preference if desired.

Step by Step Instructions

Step 1

In a deep frying pan, heat the olive oil over medium heat. Add the shallots and garlic and cook for 3 minutes until softened.

Step 2

Add the mushrooms and cook for 2 minutes more. Stir in the risotto rice and then immediately the stock and wine vinegar.

Step 3

Bring to the boil then reduce the heat to a simmer for 30 minutes, until the liquid has been absorbed and the rice is cooked (add more water if necessary).

Step 4

Stir in the yeast flakes with some salt and pepper. Serve in bowls and garnish with parsley.