Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 200grams risotto rice, wash and drain
- 1tablespoons canola oil
- 200grams mixed mushrooms, washed and sliced
- 100grams peas
- 1 medium white onion, peeled and diced
- 3 cloves garlic, peeled and diced
- 3 1/4 cups vegetable stock
- 1/3 cup white wine
- 80grams vegan parmesan, grated
Nutrition per serving
1400kJ / 332Cal
1400 Kilojoules or 332 Calories
16% of daily energy intake*
Protein
7.1grams
Fat
9.3grams
Carbs
47.8grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A vegan risotto that is rich and creamy.
Method
Step 1 of 8
Heat up a large pot to a medium heat with the canola oil and fry the sliced mushrooms for 3 minutes while tossing.
Step 2 of 8
Remove the mushrooms from the pot and set to one side.
Step 3 of 8
Add the diced onion and garlic to pot and fry for 2 minutes while tossing.
Step 4 of 8
Add the risotto rice to the pot and fry for 3 minute and then add the wine.
Step 5 of 8
Add half of the stock to the pot and allow to cook until it has absorbed.
Step 6 of 8
Add the rest of the stock to the pot and continue stirring occasionally.
Step 7 of 8
Once the stock has reduced enough, add the peas and mushrooms and cook for a further 2 minutes until vegetables are tender.
Step 8 of 8
Garnish with vegan parmesan.
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