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Vegan Risotto


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



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[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_gallery interval=”3″ images=”7487″ img_size=”large”][/vc_column][/vc_row]