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Mushroom Risotto




    Step 1

    Heat the oil in a deep non-stick pan, add the onion and fry for a minute.

    Step 2

    Add the sliced mushrooms and fry for a further minute, stirring.

    Step 3

    Add rice, water, stock cube, garlic and salt.

    Step 4

    Bring to the boil, then reduce the heat, put a lid on and cook for approx.20mins until the rice is cooked. Stir every 3-5mins, adding an extra splash of water in case it starts sticking to the bottom of the pan.

    Step 5

    When the risotto is done, add the cream, nutritional yeast, cheese and parsley and stir to mix. Serve with roasted broccoli or a side salad of your choice.

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