A delicious and light summer evening meal that’s all done in one pan and doesn’t take too long to cook. Risotto is a good option if you want something quick and healthy without too much fuss. This version has chestnut mushrooms and mangetout and utilises vegan cheese as a substitute for parmesan.
Prep time: 15 minutes. Cooking time: 30 minutes.
2 tbsp olive oil
1 onion, finely diced
2 celery sticks, finely sliced
250g punnet Chestnut mushrooms, quartered
2 cloves garlic, chopped
300g Arborio (risotto) rice
750ml vegetable stock (make sure it’s vegan and gluten free)
100g vegan cheese, chopped or grated (I used blue cheese style)
handful of rocket leaves.
Heat the oil in a non-stick pan and sauté the onions and celery together for 2 minutes. Add the quartered mushroom and cook on a medium heat for 5 minutes. Add the garlic, stir for 30 seconds and then add the uncooked rice. Fry for two more minutes and then add your vegetable stock one ladle at a time, allowing the rice to absorb each ladle of liquid before adding the next. Continue this, stirring occasionally, until there are two ladles of stock left and then add the mangetout. Add the last of the stock and cook until the rice is done. You may wish to add a small amount of water if it becomes too dry. Risotto is meant to be quite a moist dish. At the end of cooking turn off the heat and add a generous knob of vegan butter, then cover the pan with either a lid or some tin foil. Leave to stand for 5 minutes while the rice absorbs more liquid.
Serve with the vegan cheese and a small amount of rocket leaves.