2 tbsp olive oil
150g Mushrooms wiped and sliced
2 small onions peeled, halved and sliced
2 Cloves of Garlic peeled and sliced
200g Risotto Rice
5 Tbsp Sherry or white wine (make sure it’s vegan!)
800ml Vegetable Stock (every risotto is different!)
150g Green Beans sliced
3 or 4 peppers roasted (drizzle with oil and roast at 200 for approx 20-30 mins and when cool slice)
Salt and Pepper
Nutritional yeast if you wish
Basil leaves to garnish
Add the oil to the pan and fry the onions for 3 to 5 mins minutes over a medium heat.
Parboil the green beans for around 5 minutes, then plunge into cold water to retain their colour. Set aside.
Add in the garlic and cook for another 5 minutes over a med/low.
Add the rice and stir to coat well in the oil.
Pour in the sherry and when it has sizzled, add 300ml of the stock.
Simmer and when the stock is almost absorbed, add the stock incrementally, stirring as you go. Add in the mushrooms.
Simmer for 5 minutes and add half the remaining stock and the peppers. Stir frequently.
Add the rest of the stock if the rice still needs cooking.
Cook for a further 2-3 minutes and then add the roasted peppers.
You can either add the spinach into the risotto or put in the bowl and serve the risotto on top.