Original Whirl
Mushroom, Pea and Brocolli Risotto
- Course Types: Main Course
- Serves: 6
- Cooking Time: 55 minutes
Dietary Type / Allergen Information
Suitable for Coeliacs
Suitable for Vegans
Suitable for Lactose Free
Ingredients
- 2tbs Whirl Butter Alternative
- 1000ml strong vegan stock
- 250ml vegan white wine
- 300g risotto rice
- 500g mushrooms, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 100g fresh peas from the pod or defrosted frozen peas
- 1/4tsp ground nutmeg
- 300g long stemmed broccoli chopped
- 75g vegan hard cheese grated
- Freshly ground black pepper
Products Used: Original Whirl
Method
Warm the stock and vegan wine in a pan when hot reduce the heat to the lowest possible to keep it warm.
Heat 1tbs of Whirl Butter Alternative in a heavy based pan and sauté the garlic, mushrooms and onion to soften slightly.
Add nutmeg, ground pepper, chopped broccoli and rice. Stir through to coat well. Add a ladle of warm stock to the pan and stir. When the liquid has been absorbed add another ladle of stock.
When adding the last ladle of stock also add the peas and stir through the remaining Whirl Butter Alternative. Once the liquid has been absorbed sprinkle over the vegan cheese, put a lid on for a couple of minutes, then simply stir and serve.
