Vegan Risotto
Ingredients
1 chilli
1tbsp nutritional yeast
8 sprigs spring onion
5cm ginger
1 clove garlic
50g cashew nuts
200g shiitake mushrooms
1 leek
500ml vegetable stock
1 lime
Salt & pepper
225g risotto rice
Method
Add stock to pan
Heat and add chopped veg and herbs
Boil for 2 mins
Add risotto
Boil for 30 mins stirring regularly
Serve sticky
Yum yum!
Low fat, Vegan