VEGAN RISOTTO
Ingredients:
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
Method:
-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!