Risotto is a staple winter meal in my household. This vegan take on a classic replaces the cheese with miso paste and nutritional yeast, meaning that you definitely wont miss out on any of the flavour.
Ingredients (serves 4)
500g Mushrooms (of your choice: I usually use button mushrooms)
150g frozen peas
1 White Onion
3 Garlic Cloves
500g Arborio Rice
250ml Vegan White Wine
1.5l vegetable stock
1 tbsp miso paste
2 tbsp nutritional yeast
Handful of fresh, chopped herbs such as parsley or basil (optional)
Black pepper
Method:
Start by heating a small amount of oil in a large, deep pan. Dice the onion and add it to the pan. Add the garlic using a garlic press and fry together for 10 minutes.
Add the rice to the pan and fry for a few minutes until it starts to go translucent. Then stir in the white wine and fry for a few more minutes until it has all been absorbed.
Begin adding the vegetable stock, one ladle at a time, gradually replacing it as it evaporates. Ensure to stir the rice continuously to avoid burning. Continue this process for 20-30 minutes, until the rice is cooked sufficiently to your taste (I personally prefer my risotto on the softer side).
Whilst the rice is cooking, slice the mushrooms and add them to a separate frying pan. Fry for 10 minutes until they are soft, and then place to one side.
When the rice is ready, add in the mushrooms, peas, miso paste and nutritional yeast, stirring to thoroughly combine (If using frozen peas there is no need to pre-cook them before. Simply add them straight from the pack and they will defrost quickly from the heat of the rice).
Season with plenty of black pepper, serve into bowls and top with fresh herbs.