Vegan Risotto
Ingredients
- 1 tbsp coconut oil
- 1/2 red or white onion, diced
- 2 garlic cloves, minced
- 100 g mushrooms, thinly sliced
- 100g fresh spinach
- 100 g risotto rice
- 500 ml vegetable stock
Preparation
First, heat the coconut oil in a large pan in order to sauté the garlic and onions, cook on a medium-low heat until softened. Next, add the mushrooms and cook for a further minute. Stir in the risotto rice and immediately pour in the vegetable stock. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water if it's needed
Once cooked stir in the spinach and let it soften up for a bit, you can also add some fresh parsley or sundried tomatoes. Finally, season it all with salt and pepper