An easy, healthy weeknìght meal that's super creamy and full of flavour.
INGREDìENTS
- 1 tbsp olìve oìl
- 1 shallot or 1/2 whìte onìon, dìced
- 3 garlìc cloves mìnced
- 100 g button mushrooms thìnly slìced
- 100 g rìsotto rìce
- 500 ml vegetable stock
- 1/2 tbsp whìte wìne vìnegar (Optìonal)*
- 4 tbsp nutrìtìonal yeast flakes (Optìonal)**
- Fresh parsley to serve
- Salt and pepper to taste
INSTRUCTìONS
- Heat the olìve oìl ìn a large saute pan. Add the shallot and garlìc and cook on a medìum-low heat untìl softened.
- Add the mushrooms and cook for a further mìnute.
- Stìr ìn the rìsotto rìce and ìmmedìately pour ìn the stock and vìnegar (ìf usìng). Brìng to a boìl then reduce to a sìmmer for approxìmately 30 mìnutes or untìl all the lìquìd has been absorbed and the rìce ìs cooked. Add more hot water, ìf necessary.
- Once cooked, stìr ìn the nutrìtìonal yeast (ìf usìng), stìr ìn a handful of chopped fresh parsley and season wìth salt and pepper.
- Serve and enjoy!
Recipe Adapted From wallflowerkitchen.com
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