Not going to lie, I came into the risotto game very late. When growing up I was never exposed to dishes like these. It was in my late teens and into my university days is when I started eating out and venture new cuisines. I always thought it was a complicated dish to make and hard to get right, but after a couple of attempts, it really isn’t that hard! Just have to make sure you stay on top of it the entire time, don’t move from the pot!
• 800g of veg stock (water and 1 veg stock cube)
• 160g of risotto rice
• 1 tsp of coconut oil
• 200g of mushrooms
• 60g of white wine (cooking wine)
• ½ tsp salt
• Pinch of pepper
• 1 tsp of vegan butter
• 2 spring onion sprigs to top
• 2 garlic cloves
• 30g of red onions – finely chopped
Mix the stock cube and water in a jug with warm water and leave to one side.
Heat the pan to medium heat, add the coconut, garlic and red onions into the pan and cook until soft – continuous stirring. While stirring add the black pepper and salt to the pan and stir in.
Add the white wine and reduce for 3-5 minutes to ensure the alcohol has cooked off.
Turn up the heat and add the risotto rice to the pan with half the veg stock. Ensure to continuously stir the rice until rice starts to swell. Reduce the heat to a simmer and keep stirring, slowly add a bit of the stock to keep the rice hydrated. Keep doing so for the next 15 minutes but leave at least ¼ of the stock for the next stage.
After the 10 minutes add the coconut cream and the mushrooms to the pan and mix in well. Continue to drip feed the remaining veg stock in-between stirring until all the stock is used.
Keep stirring and cooking the rice until soft and all the excess liquid has been absorbed.
Serve hot and sprinkle on spring onion to garnish.