The creamiest vegan risotto.
Add a splash of white wine with the garlic if you've got some lying about.
Cooking Times (includes preparation time): 50 Minutes
2 Packs of Baby Mushrooms - £1.80
Frozen Petit Pois - £1.60
500g of Arborio Rice - £1.25
100g of Miso Paste - £1.69
1 Bunch of Parsley - £0.70
3 Garlic Cloves - £0.30
1 Brown Onion - £0.16
Total cost - £7.50 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Dice up your onion and garlic cloves.
Slice one packet of mushrooms and dice the other packet.
Heat a pan with a glug of olive oil. Add your onions, cooking until they are slightly translucent.
Add the garlic and mushrooms. Cook until soft. Season with salt and pepper.
Add the risotto rice. Mix for a minute or until the rice becomes slightly see through.
Pour in the whole 187ml bottle of white wine.
Mix while it slowly evaporates.
Boil your kettle. Mix the miso paste with boiling water.
Add a ladle of the miso stock. Mix the risotto until the stock is absorbed. Once it has been absorbed, add another ladle. Repeat until the rice is al dente.
Pour some boiling water over your frozen petit pois. Drain and add to the risotto.
Cook further, tasting to see if the risotto is done. Keep ladling in the miso soup if needed.
When the rice is cooked but still has a tiny bite to it, take the pan off the heat.
Pour some olive oil on top and garnish with some parsley leaves for a fresh kick.