Vegan brown rice mushroom risotto

Step 1

Add a little olive oil in a deep, non-stick, frying pan and fry the chopped shallot until translucent. Add the garlic and fry for another 30-60 seconds until it becomes aromatic. Add the paprika, ginger, ground coriander and thyme and fry for another 30-60 seconds until combined.

Step 2

Add the chopped wild mushrooms and mix well. If the frying pan is too dry, add another tablespoon of olive oil. Add the 250 grams of wholegrain arborio. Mix well until all ingredients are evenly coated in all spices. Turn up the heat.

Step 3

Add 250 ml white wine to the frying pan. Mix a little with a wooden spoon. Any harsh wine flavours will evaporate and leave the risotto with a tasty essence.

Step 4

Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.

Step 5

Keep adding ladlefuls of stock, stirring and allowing all liquid to be absorbed before adding the next. This will take around 25 minutes.Taste the rice. Is it cooked yet? Remember that brown rice cooks a lot slower than normal rice. Carry on adding stock until the rice is soft but with a slight bite.

Step 6

If you run out of stock before the rice is cooked, add some more boiling water. Normally 1,5 litres of low salt stock is enough to cook 250g of wholegrain arborio.Remove the pan from the heat and add your nutritional yeast.

Step 7

Place a lid on the pan and allow to sit for around 2 minutes. This is what makes the perfect risotto. Served immediately and enjoy.