Monday, 15 September 2014

Vegan Mushroom and Walnut Risotto

I hesitated to put "vegan" at the start of the heading, I am not (yet) vegan, but am exploring the world of vegan cuisine for health and ethical reasons, but I though that I might inspire others to include a few meat/dairy free dishes in their weekly menu and the word "vegan" helps with searches etc.  So really forget that this is vegan and just see it as a really delicious risotto. (Serves 2 adults and 2 small children)


1 medium onion,
2 garlic cloves,
1 pack of mushrooms,
250g risotti rice,
1 stock cube,
water to cover,
1/2 cup coconut water,
1/2 cup cooking wine.

Chop onion, garlic and mushrooms and fry until soft, add rice, water and stock cube, coconut milk and wine and leave to simmer until rice is tender.  Serve with green beans.

It's really tasty and delicious, and also has a nice bit of crunch with the cashews, dairy free, soy free, wheat free, but certainly not taste free!