It’s topped with an easy homemade vegan parmesan made from cashews.
PS I don’t often record my evening meals as there usually isn’t time with everyone wanting to eat it straight away! But if you like this type of content do let me know and I’ll try and record some more.
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Ingredients for the risotto:
1 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tsp sea salt
1.5 cups (350g) risotto rice
5 cups (1.25 litres) of veg stock
1 cup soy milk (250ml) (or any plant milk)
2 handfuls of baby spinach
3-4 tbsp nutritional yeast
Squeeze of lemon juice
Salt & pepper
Chopped parsley
Ingredients for the garlic mushrooms:
2 cups (about 250g) mushrooms
1.5 tbsp oil
4 garlic cloves, sliced
Ingredients for the cashew parmesan:
1/2 cup cashews (toasted in the oven for 5-10 mins)
1 tsp garlic granules
1/2 tsp salt
3 tbsp nutritional yeast
1️⃣ Add the oil, onion, garlic and salt to a large pan and sauté for about 10 mins. Add the rice and stir through
2️⃣ Add the stock (and milk), a ladleful at a time until the rice is nearly cooked. Stirring frequently. This could take about 25 mins
3️⃣ Once the rice is cooked, add the nutritional yeast, the spinach and the lemon juice and stir again. Season to taste then cover and leave for 5 mins whilst you cook the mushrooms
4️⃣ In a separate pan sauté the mushrooms, chopped garlic and some salt in the oil for 5 mins, add to the risotto and serve topped with the parmesan* and some chopped parsley
*for the cashew parmesan literally blend everything together and this will keep in the fridge in a jar for a couple of weeks
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