Onion (1-2, thinly sliced)
Mushrooms (chestnut, 300g or more- for a deep mushroom flavour try dried mushrooms)
Peas (1/2-1 cup)
Arborio rice (1-2 cups)
Salt & pepper
Vegan ‘chicken’ is a nice addition, I fried some for decoration as well as included some throughout the risotto.
Fry the onions until lightly browned and add the mushrooms (I usually have some sliced, quartered and roughly chopped for a mixture of textures throughout).
On a medium heat, add the rice and a little stock/water (approx. 1 cup at a time). Continue stirring until water is almost absorbed, then add a little more stock/water and repeat the process.
Once rice is nearly cooked, add the peas and continue stirring and adding water until rice is cooked and water is absorbed. Be sure not to add too much towards the end to avoid water risotto.
Season to taste and serve with vegan parmesan, garlic bread, etc.
**Click here for vegan parmesan alternative
Onion (1, sliced thin)
Mushrooms (chestnut give good flavour, handful or more)
Marmite (1 tsp)
Flour (1 tbsp)
Salt & pepper
Herbs, vegetable stock
Fry onions until golden brown and mushrooms until browned.
Add 2 cups of water (continue to add depending on how much gravy you want).
Add marmite and let simmer.
Mix 2 tbsp of liquid with the flour and mix into a smooth paste.
Add to rest of gravy and cook until thick.
Season to taste and serve.
Potato (1-2 medium, peeled and chopped into cubes)
Sweet potato (1 medium, peeled and chopped into cubes)
Carrot (1-2 medium, peeled and chopped)
Broccoli (handful of florets)
Green beans (handful)
Peas (3/4 cup)
Coconut milk (soya cream is also a good substitute)
Pure creamed coconut (1-2 tbsp)
Garlic (1 clove)
Garam masala (1-2 tsp)
Turmeric (3/4 tsp)
Cayenne (1/2 tsp)
Any veggies should be good in this, cauliflower, chickpeas, parsnip, pumpkin, tomatoes etc
Blend 1 tbsp coconut milk with garlic, pure creamed coconut, garam masala, turmeric and cayenne.
In frying pan cook potato, sweet potato, carrot, green beans first then add broccoli and peas.
Add curry sauce and the rest of the coconut milk and let cook.
Season to taste and serve with rice and naan.