This is such a comforting meal for lunch or dinner. Its creamy, its super easy and you can add other vegetables along with the mushrooms also. We have also replaced mushrooms for pumpkins and that has a natural sweetness to it that my children enjoy.
Ingredients
- 1 tablespoon oil (coconut, rapeseed or olive)
- 1 onion , diced
- 2 garlic cloves , peeled and minced
- 115 g mushrooms (any type i like porcini soaked in water, i save the water and use it with the stock)
- 1 cube of vegetable stock in 475ml warm water (I use yeast free, gluten free)
- 150 g uncooked risotto rice (or sub Japanese sushi rice)
- 100 ml unsweetened dairy free milk (i use almond milk)
- 2 tablespoons nutritional yeast
- salt and pepper to taste
Method
Heat the oil in a pan and add the onion and garlic. Fry for few minutes until softened. Add the mushrooms and fry for around 10 minutes until they are softer and slightly brown.
Dissolve the stock cube in 475 ml (2 cups) boiling water and keep aside for now. Add the rice in the pan and add the stock a little at a time, stirring regularly.
Continue until all the stock has been used up as well as the water from the mushrooms – this should take around 15 minutes, and the rice should be cooked by this point.
Add the almond milk, nutritional yeast and salt + pepper, and mix well – cook for a further few minutes. Turn off the heat and leave the pan with the lid on for 5 minutes before serving immediately.