Plants are the way forward for health, and this year I want to fill my diet with lots more of them. I’m still eating good quality meat just not tons of it and I’m concentrating on food that makes me feel good.
We adore rice here and a tasty risotto is something we make a lot of and eat slowly throughout the week. We also try and focus on plant food for every meal one day a week, pretty much like #MeatFreeMonday but it could be any day of the week.
This vegan mushroom risotto is flavoursome and also incredibly filling. It works as a main meal with a green salad drizzled in olive oil and balsamic or you can have it as a side dish with anything else you fancy as the main.
Just because the the dish itself is vegan doesn’t mean, of course that you have to only accompany it with other vegan dishes either.
Serves 4 as a main course
- 4 tbps olive oil
- 2 white onions, finely chopped
- 4 garlic, finely sliced
- 500g button mushrooms
- 1 x glass of vegan friendly white wine
- 2 vegetable stock cubes (vegan friendly)
- 300 g risotto rice (arborio)
- Handful of dried coriander, sea salt, freshly ground pepper
Place the oil in a shallow saucepan on medium heat, fry the onion, then add the mushrooms and garlic. Season. Cook for 7 minutes. Add the rice and cook for 1 minute. Pour in the white wine. Dissolve the stock cubes into a litre of boiling water. Add a 1/4 of it in. Stir and then simmer the rice. Add another 1/4 of stock in. The rice should absorb the liquid fully. Add another 1/4 of the stock until the rice enlarges and looks creamy. The final 1/4 of stock should go in when the risotto is nearly cooked.
If the rice is still not cooked, add a little more water. Take it off the heat, add the coriander and seasoning and enjoy.