Vegan Mushroom Risotto

Name: Vegan Mushroom Risotto
Total time: 2700 s
Yield: 3 servings
Cuisine: British
Ingredients: 1 Tbsp oil; 1 Onion; 2 Medium Carrots; 2 Celery Sticks; 5-6 cloves Garlic; 300 g Chestnut Mushrooms; 250 g Risotto Rice; 3 Tbsp White Wine Vinegar; 650 ml Vegetable Stock (2 stock pots); Handful Coriander; 35 g vegan cheese (grated); 4 Tbsp Yeast Flakes

Issy @Issy

Vegan Mushroom Risotto

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Ingredients

45 mins

3 servings

1 Tbspoil
1Onion
2Medium Carrots
2Celery Sticks
5-6 clovesGarlic
300 gChestnut Mushrooms
250 gRisotto Rice
3 TbspWhite Wine Vinegar
650 mlVegetable Stock (2 stock pots)
HandfulCoriander
35 gvegan cheese (grated)
4 TbspYeast Flakes

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Steps

45 mins

1

Chop the onion, celery, carrots and garlic, and fry for ~10mins
2

Chop the mushrooms to the size you want and add to the pan for 5 mins
3

Stir in the risotto rice and white wine vinegar, and then add 1/3 of the vegetable stock
4

Simmer for ~15 mins, stirring every now and then, and adding vegetable stock as it is absorbed. Use water if more liquid is needed
5

Tear up the coriander into the pan with yeast flakes and most of the vegan cheese and give it a good stir
6

Serve up with the remaining cheese grated on top