A great meal ideal for any day of the week especially on Monday when you have had a busy weekend, have a busy week ahead and want something quick and easy to put together, served with a delicious side salad of green leaf and rocket with a balsamic glaze drizzle on top.

Serves 4

Ingredients

3 cups Arborio rice
8 cups of vegetable stock (see here for my recipe to make stock from scratch http://virtuosofoods.com/2018/11/home-made-vegetable-stock/ or you can use 3 vegetarian stock cubes mixed with 8 cups hot water)
2 cups of mixed mushrooms, sliced (I use a variety of shiitake, chestnut and oyster)
1 cup finely sliced white cabbage or onions
1 cup soya beans (frozen works well).  If frozen boil in water for 5 minutes.
2 tbsp soya sauce
2 tbsp fresh parsley finely chopped
2 tbsp fresh coriander finely chopped
Pinch of saffron (mixed in a small dish with a tbsp of hot water)
Black pepper to grind at the end
Grate 1 pack of vegan parmesan (I use Violife)

Method

  1. Prepare your stock as instructed above
  2. In a  saucepan, using 1 tbsp of olive or sunflower oil, saute the onions/cabbage for a few minutes
  3. Add the arborio rice and toast on medium heat for 10 minutes until the grains start to brown
  4. Slowly start to add the stock ladle by ladle until the liquid has been absorbed by the rice (this whole process will take about 30 minutes – do not rush this part as this is what creates the creaminess of the risotto)
  5. Half way through adding the stock add the soya beans and saffron and continue adding the stock to the rice
  6. Meanwhile, in a frying pan, use 1 tbsp olive/sunflower oil and the soya sauce and gently saute the mushrooms.  You want the mushrooms to be nicely browned, dry yet not burnt
  7. Once the rice is ready add the mushrooms and gently mix together
  8. Add 4 tbsp of grated parmesan so it melts in the heat of the rice before turning out onto plates
  9. Put some of the rice mixture into a small round bowl/ramekin and turn out onto a plate to give it a nice round shape
  10. Garnish with a pinch of fresh parsley, coriander and parmesan
  11. Serve with a side salad and balsamic glaze