We adore rice here and a tasty risotto is something we make a lot of and eat slowly throughout 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.
It fills me up for hours!
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.
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