This creamy vegan mushroom and sage risotto is a perfect winter warmer! Packed with earthy mushrooms, peas and sage, it's a comforting hug n a bowl.
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1
garlic cloves 3
chestnut mushrooms 400 g
vegetable stock cube 1
frozen peas 140 g
dried sage 2 tbsp
risotto rice (arborio) 350 g
coconut milk 400 ml
nutritional yeast 1 tbsp
Method
Finely chop the red onion. Crush garlic. Heat a dash of oil in a large pan on a medium heat. Add the red onion and garlic and cook for a few minutes. Season with salt and pepper.
Roughly chop the mushrooms. Prepare the vegetable stock cube with 250ml boiling water per serving.
Add the mushrooms, frozen peas and dried sage to the pan and cook down for a couple of minutes until the mushrooms have softened. Add the rice and toast in the pan for a few minutes.
Stir in the vegetable stock and coconut milk and mix well. Bring to the boil and reduce to simmer. Pop a lid on top and leave to simmer gently for 25 minutes, stirring every 10 minutes.
For an optional extra, try stirring through the nutritional yeast at the end before serving for a cheesy taste. Plate up and enjoy!
