This is the risotto that made my risotto-hating partner realise they like risotto.
Ingredients
- Shallot
- 4 garlic cloves
- 100g mushrooms
- 1 or 2 veg stock cubes
- 1/2 cup risotto rice
- 2 cups water
- 2 tsp white wine vinegar
- 4 tbsp nutritional yeast
- Fresh parsley
Method
- Fry shallot and garlic.
- Toss in the mushrooms.
- Stir in the rice, vinegar and veg stock cubes, and add about 1/4 of your water.
- When the rice has absorbed the water, add another 1/4. Repeat for about 30 minutes, all while continuing to stir with the lid off.
- Once cooked, toss in the nutritional yeast and fresh parsley and season to taste.
Additional notes
- I use Oxo cubes, which is one per 190ml. Take this into consideration.