Vegan Risotto




coconut oil 1½ Tsp

organic garlic granules 1Tsp (add more according to taste)

dried porcini mushrooms 30g

Arborio rice/ risotto rice

Kallo low salt vegetable stock cubes

Engevita yeast flakes 2 – 4 Tbsp



-Soak Porcini mushrooms in boiling water (and set aside)

- Add 1 stock cube to 500ml hot water and stir (set aside)

- Add coconut oil to hot frying pan and add the garlic granules

- Add Rice and stir with spoon until moisture soaked

- Add the stock slowly and keep stirring

- Reduce heat and keep adding the stock water and keep stirring

- Add any Veg for texture (peas are great)

- Add the Porcini mushrooms and the water from soaking them

- Stir occasionally unitl the rice is cooked

- Add yeast flakes towards the end and mix well

Add cayenne pepper for a little kick and heat you up!