This is the risotto that made my risotto-hating partner realise they like risotto.  

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

  1. Fry shallot and garlic.
  2. Toss in the mushrooms.
  3. Stir in the rice, vinegar and veg stock cubes, and add about 1/4 of your water.
  4. 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.
  5. 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.