The recipe below is for mushroom and green bean risotto, but feel free to get creative. I’ve used a combination of mushrooms and chopped leeks for example, or peas, peppers, even broccoli chopped up small – whatever easily/quickly cooked veg I have lying around really.
Nutritional yeast is probably an ingredient you haven’t heard of unless you’re vegan, but never fear. It’s not 100% essential that you use it, but it does give the dish a nice savoury flavour (parmesan is used in non-vegan versions). It’s available in good health food shops or online.
I won’t lie to you, there’s a lot of stirring in this recipe, but it is worth it. Use the time to stare into space and plan world domination, or just sip the rest of the bottle of wine to keep you amused…
Serves 4
Ingredients:
250g mushrooms
Handful of green beans
Tablespoon light soy sauce
Onion, chopped
1 garlic clove, crushed
250g risotto rice
3 tablespoons dry white wine
1 litre vegetable stock
Tablespoon nutritional yeast
(Salt and pepper to taste and parsley to garnish if desired)
Here’s how I do it:
Cook the mushrooms and green beans(or whatever you’re using, see note) in the soy sauce and 4 tablespoons of water for 5-10 mins till soft. Season to taste and set aside.
In a separate pan, cook the onion and garlic in 2 tablespoons of water until they start to sizzle. Reduce heat and simmer for 5 mins. Add more water (a tablespoon at a time) if it starts to dry out.
Add the rice and wine to the onions and cook for 2 mins. Pour in a quarter of the stock and bring to the boil. Stir constantly.
When the stock has been absorbed, add another cup of stock and continue to do this (add stock, stir, absorb…) until the rice is tender. Don’t be tempted to rush this bit. Constant stirring helps it get all nice and creamy. Make sure the stock has been absorbed fully before adding the next one.
Once all the stock is gone, mix in the mushrooms/green beans mixture and nutritional yeast. (If you only have dried parsley, you can add in a shake at this stage.) Stir until well combined, and then serve into pre heated bowls. If you’re using fresh parsley, pop a large sprig on top and enjoy.
