Mushroom Thyme Risotto

• A cosy autumnal dish.
• Can be made in less than half an hour!
• Vegan friendly.
• Makes enough for four hungry people.

Arborio Rice, Organic 1kg (Sussex Wholefoods)

210g Arborio Rice

Freeze Dried Thyme 20g (Sussex Wholefoods)

1 tbsp Freeze-dried Thyme

Vegetable Stock Cubes, Yeast Free 66g (Kallo)

2 cubes Vegetable Stock Cubes

Engevita Nutritional Yeast Flakes with B12 125g (Marigold)

1 tbsp Nutritional Yeast Flakes

Porcini Mushrooms 30g (Tropical Wholefoods)

1 handful Porcini Mushrooms

Mushroom Powder 100g (Sussex Wholefoods)

1 tsp Mushroom Powder

Other Ingredients

• 1 White Onion (finely diced)
• 2 Garlic Cloves (finely diced)
• 1 handful Petite Pois (we used frozen)
• 1 small glass of White Wine
• 1 tbsp Salted Butter/vegan friendly spread
• 1 lt of water
• Button Mushrooms (sliced)

Method

1. Melt the butter in a wide bottomed pan on a medium heat. Add the onions and garlic. Cook until softened.
2. In another pan add the stock cubes, mushroom powder and porcini mushrooms to the water. Simmer on the lowest heat.
3. Add the rice to the pan with the onions and garlic. Cook until the grains turn translucent.
4. Add the wine. This stir the rice until all the liquid has been absorbed.
5. Stir in the thyme.
6. Ladle in some of the porcini stock into the frying pan. Stir the rice until the liquid is absorbed. Repeat this step until you have used most of the stock.
7. Add the peas and the nutritional yeast flakes to the rice mixture. Add the final amount of stock and stir until the rice has fully absorbed the liquid.
8. Serve immediately and enjoy!