Easy Vegan Mushroom Risotto
Ingredients
- 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)
- 1 litre veg stock
- 350g risotto rice (I use arborio)
- black pepper
Preparation
Dice the red onion and slice the mushrooms.
In a shallow pot or pan, add the olive oil, onion, garlic, mushrooms, and sage, and fry together for 5 minutes until the mushrooms soften.
Add the peas, coconut fat, nutritional yeast, a generous pinch of pepper, vegetable stock, and risotto rice, and stir.
Place the lid on and simmer for 25 minutes until all the vegetable stock has been absorbed, making sure to stir every 10 minutes.
Tips
Nutritional yeast adds a 'cheesy' flavor.
You can swap nutritional yeast for grated cheese or leave it out.
Coconut fat can be swapped for a cream such as oat or soya.
Allow leftovers to cool at room temperature before storing in the fridge. Eat cold or reheat until piping hot.
