There’s a real theme here where I’m using mushroom and peas.. they’re my kind of go to ingredients if I need to make something quick and have no clue what to have! Risotto is a great one if you’re not sure what to have as I often find I have packets of half opened risotto rice in the back of the cupboard from that time months ago I last had the patience to make it! But ah.. I offer to you the baked risotto a dream for those of us who love a risotto but don’t find the process therapeutic. Basically pop it all in a pan and roast it! This sounds like the most boring risotto ever but I promise you it’s delicious!
140g risotto rice (whatever you got!)
350ml vegetable stock
1 white onion, finely chopped
2 cloves garlic, crushed or grated
200g mushrooms, sliced
Handful of spring greens
1 tbsp vegan greek yogurt
1 tsp soy sauce
Heat the oven to 180 degrees Celsius.
Gently fry the onion and the garlic in a little oil for a few minutes. Add the mushrooms and just let them soften slightly.
Add the rice and stir so the rice is covered in the flavours. Pour all of this into an oven proof dish and add the vegetable stock.
Bake in the oven for 20-30 minutes until the rice is soft – be sure to stir half way through. Add more water if you think it looks dry.
Remove from the oven when the rice is soft. Stir through the greek yogurt and the soy sauce.
Love, A x
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