Risotto is one of those dishes that people order in a restaurant, but rarely make at home. And of course classic risotto is laced with butter, cheese and oil, not the healthiest and not for vegans for sure.

This recipe is for a really tasty risotto that you can make and serve for dinner, everyone will like it even non-vegans 😉 This is not the traditional way to make a risotto, this simply my Sunday evening improvisation when I want a hearty dinner, without the bad stuff that makes you feel like you need a nap afterwards!

If you prefer an even creamier dish feel free to use oil and vegan butter to add some richness, I didn’t add any it was really satisfying with just the ‘parmesan’ sprinkled on top.

This recipe serves four

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Ingredients

225g Arborio rice

225g mushrooms of choice (Mince 170g, slice the reminder to add for texture)

2 small onions (200g) minced

3 cloves of garlic minced

1 tsp oregano

70g baby spinach roughly chopped

A handful of petit pois/sweetcorn (I had some already cooked I added them for colour, totally optional)

1 veggie stock cube dissolved in 1.2 litres of hot water

Extra water for sautéing/oil if preferred

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For the Parmesan

10g of nuts of choice – I used walnuts and brazil nuts, macadamias would be good too

3g of gluten free oats (optional I just added them for crunch)

10g of nutritional yeast

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Method

Sauté the onions in water/oil until translucent but not browned on a medium heat

Add the minced mushrooms, cover with a lid to allow the juices to come out, this also helps act in place of oil

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Add the garlic, stirring to prevent sticking

After 5 minutes or when the mushrooms have cooked down add the rice and cook for 3 minutes until the edges of the grains start to turn translucent

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Pour in the stock, I added 500ml first, covered with a lid and left to simmer on a low to medium heat for 7 minutes, stirring regularly

When this stock is nearly absorbed add another 500ml, again cover and leave to simmer, for another 10 minuts, stirring regularly to prevent sticking

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When the rice has become sticky and the stock is absorbed, add the sliced mushrooms, chopped spinach, peas/sweetcorn, and final 200ml of stock, cover and allow the spinach and mushrooms to cook

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For the vegan parmesan simply throw the ingredients into a food processor on high speed until a fine crumb forms, add salt to taste

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Serve a generous portion of the risotto sprinkled with the vegan parmesan, with some rocket and vine tomatoes tossed in balsamic , vegan cooking is so simple and your body (and the planet) will thank you!

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Matt

Author Matt

I started YogaHub out of a room at the back of someone else's house back in 2012 with nothing more than an idea. I'd been teaching Yoga since 2008 and had no intention of opening a Yoga Studio. I think, like everything I've done, I just decided one day I was going to give it a try. And try I did and if you're reading this I guess I'm still trying.

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