Vegan mushroom risotto with coconut cream
Slow-stirred risotto with golden mushrooms and a swirl of coconut cream. Deep, savoury and very comforting.
- Time45 min
- LevelMedium
- Costabout £1.52 a head
Ingredients
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Method
- 1
Heat the stock in a pan and keep it just simmering.
- 2
Heat the oil in a wide pan. Fry the mushrooms over a high heat for 6 minutes until deep golden. Lift out half and set aside.
6 min - 3
Add half the dairy free spread and the onion to the pan. Cook for 5 minutes, then add the garlic and thyme for 1 minute.
5 min - 4
Stir in the rice for 1 minute. Add a ladleful of hot stock and stir until absorbed. Keep adding stock a ladle at a time for about 20 minutes, until the rice is creamy but still has a little bite.
20 min - 5
Stir in the coconut cream, nutritional yeast and the rest of the dairy free spread. Rest for 2 minutes.
- 6
Top with the saved mushrooms and the parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.