Creamy Vegan Mushroom & Sage Risotto
gluten free, vegan, dairy free, egg free, refined sugar free
roughly 1 cup
litre veg stock
use all the thick cream at the top of coconut milk can
(I use Arborio)
Prep the red onion and crushed garlic
Heat a pan on a medium heat, add the olive oil, garlic, red onion and a pinch of pepper and fry for a minute or two
Meanwhile roughly chop the mushrooms and prepare the stock
Add the mushrooms and frozen peas to the pan along with the dried sage and cook down for a couple minutes until the mushrooms have softened
Now add the veg stock, coconut fat and rice and stir until combined
Bring to a boil and reduce to a simmer placing the lid on the pan for 25 mins making sure to stir every 10 mins
Finally for an optional extra try stirring through 2 tbsp nutritional yeast at the end before serving for a cheesy taste!
You could always stir through spinach or even roasted butternut squash cubes if you wanted to add more colour and flavours.
Healthy Living James