• Prep: 10 Mins / Cook: 35 Mins
  • Serves 4
  • Easy

Ingredients

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  • Large Mushrooms Large Mushrooms 4 4
  • Risotto Rice Risotto Rice 500g 2 & 1/2 cups
  • Small Onions Small Onions 2 2
  • White Wine White Wine 125ml 1/2 cup
  • Dark Soy Sauce Dark Soy Sauce 1 tbsp 1 tbsp
  • Vegan Butter Vegan Butter 2 tbsp 2 tbsp
  • Bouillon Vegetable Powder Bouillon Vegetable Powder 1 tsp 1 tsp
  • Water Water 2 ltr 8 cups
  • Fresh Parsley Fresh Parsley 25g 1 cup
  • Sesame Seeds Sesame Seeds 2 tbsp 2 tbsp

Instructions

  1. 1.Place a saucepan of water on the stove, add the vegetable powder and half a tablespoon of soy sauce, and bring to a boil.
  2. 2.Peel and chop the onion. Add 1 tablespoon of butter to a frying pan and place on the hob. Once hot add the chopped onions and saute until the onions become translucent.
  3. 3.Then add the mushrooms to the pan, the white wine and half tablespoon of the soy sauce. Cook for a further 10 minutes.
  4. 4.Wash the risotto rice. Then add the drained rice to the pan along with enough of the now boiled water to cover the rice, and stir.
  5. 5.Continue to stir and as you notice that the rice begins to absorb the water, add more water and continue to stir.
  6. 6.Repeat this process, as you cook the risotto for at least 20 mins and until the rice has the texture you prefer.
  7. 7.Once cooked, add 1 tablespoon of butter and mix through. Leave to rest for 5 mins before serving. Garnish with sliced mushrooms, sesame seeds and fresh parsley.

Nutritional Information

  • Calories:
    256
  • Fat:
    11g
  • Sodium:
    1534mg
  • Carbs:
    30g
  • Sugar:
    4g
  • Protein:
    3g

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