Dinner Ideas

Mushroom Risotto by Ingredients: (serves 4) 2 tbsp olive oil ⁣⁣ 1 red onio…

Mushroom Risotto 🍄
by healthylivingjames

(serves 4)
▪️ 2 tbsp olive oil ⁣⁣
▪️ 1 red onion, diced ⁣⁣
▪️ 3 garlic cloves, crushed ⁣⁣
▪️ 500g mushrooms, sliced (I use chestnut)⁣⁣
▪️ 2 tbsp dried sage⁣⁣
▪️ 140g peas, 1 cup ⁣⁣
▪️ Coconut fat ( the thick milk at the top of a can)⁣⁣
▪️ 2 tbsp nutritional yeast (optional) see FAQ’s below⁣⁣
▪️ 1 litre veg stock ⁣⁣
▪️ 350g risotto rice (I use arborio)⁣⁣
▪️ black pepper
1️⃣ Dice your red onion and slice the mushrooms⁣⁣
2️⃣ Now in a shallow pot/pan add the olive oil + onion + garlic + mushrooms + sage and fry together for 5 minutes until the mushrooms soften⁣⁣
3️⃣ Finally add in the peas + coconut fat + nutritional yeast + generous pinch pepper + veg stock + risotto rice and stir ⁣⁣
4️⃣ Place the lid on and simmer for 25 minutes until all the veg stock has been absorbed (make sure to stir every 10 minutes)⁣

➡️ Why nutritional yeast? It adds a “cheesy” flavor ⁣⁣
➡️ What can I swap the nutritional yeast for? Try grating in cheese of choice or you can leave it out⁣⁣
➡️ Swap for coconut fat? Try a cream such as oat or soya⁣⁣
➡️ How to store it? I allow leftovers to cool at room temperature before storing in the fridge. Either eat cold from the fridge of if reheating make sure it’s piping hot!!

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