Risotto

• 200g Arborio rice
• 750ml boiled water
• 1 veg stock cube
• 1 chopped glove of garlic. Add more if you love your garlic.
• ½ chopped red onion
• Generous pinch of Sea or Himalayan salt
• Ground black pepper
• 1 tsp smoked paprika
• 1 cup of mixed frozen veg.
• ¾ cup of vegan chicken (such as vBites, Oumph!, Quorn Vegan Pieces, or a supermarket own-brand)
• 5 tbsp soya/oat/coconut cream
• 3 tbsp nutritional yeast
• 40g grated vegan cheese

1. Heat 1 tbsp of oil in a large pan on a medium heat and add the garlic and onion. Fry for a few minutes until slightly brown and softened.
2. Add the uncooked rice and fry for a further few minutes. This will toast the rice and create a rich flavour.
3. Fill a jug with 750ml boiled water and stir in the stock cube to dissolve. Now pour into the pan and simmer on a low heat for 15 minutes.
4. Add the salt, paprika, pepper, frozen veg and ‘chicken’. Turn up the heat a little and simmer for 5 minutes stirring every few minutes. The liquid will be absorbed into the rice and the risotto starts to thicken.
5. Pour in the cream and grate in the cheese. Stir and simmer on a low heat for another 5 minutes (total simmer time is 20-25 minutes).
6. Serve immediately while hot and enjoy!

Garnish with fresh herbs.