Meatless Monday: Mushroom Risotto

Vegan Recipe

This risotto has all the creaminess of risotto without the addition of dairy products.  The nutritional yeast adds the ‘cheese’ flavour which in non-vegan risotto comes from parmesan cheese. Did you know shiitake mushrooms are a symbol of longevity in Asia?  Apart from enhancing immunity, shiitake mushrooms prevent plaque in arteries and are a good source of B vitamins and iron.  They have a 'meaty' texture and a delicious almost ‘smoky’ flavour.

Serves 2

1 ½ tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and sliced
125g Shiitake mushrooms, sliced
150g Arborio rice
Stock made with 2 tsp organic, reduced salt boullion in 300ml water
2 tbsp nutritional yeast

Fry the onion in the olive oil for 1-2 minutes.  Add the garlic and fry for a further minute.  Add the mushrooms and fry for a further minute.  Add the rice and stir into the mushroom, garlic and onion mixture.  Add the stock slowly and simmer until all the liquid is absorbed.  Stir in the nutritional yeast.


Janet x

Recipe Copyright © 2015 40plusandalliswell    

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