With Pak Choi inspired by the shape and Tikka Spiced Fish inspired by its Poison Typing, this a great flavoured dish for Weepinbell!

Creamy Foongus Risotto

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.
Creamy Foongus Risotto
Equipment
- Frying pan
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
Instructions
- In a deep frying pan, heat the olive oil over medium heat. Add the shallots and garlic and cook for 3 minutes until softened.
- Add the mushrooms and cook for 2 minutes more. Stir in the risotto rice and then immediately the stock and wine vinegar.
- 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).
- Stir in the yeast flakes with some salt and pepper. Serve in bowls and garnish with parsley.






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Togepi Scotch Eggs
Cute little gluten free scotch eggs that taste amazing inspired by the Pokemon, Togepi!