This is a very easy, cheap yet delicious and creamy risotto. I was asked by the amazing charity Animal Aid if I'd come up with a recipe to help others make the change to a vegan diet. When most omnivores try veganism (including me) they think it's limited, bland and all about tofu and salad. It's far from it. If you were served this dish in a top restaurant you would never guess it was 100% plant based with no dairy. With a rich, thick creamy cheese flavour and packed with protein and fibre. You can enjoy this meal minus the cholesterol, saturated fats and cruelty.
- 200 g risotto rice I used Arborio rice
- 750 ml vegetable stock 750ml boiled water + 1 stock cube
- 1 clove garlic chopped
- 1/2 onion chopped
- generous pinch of sea/pink salt
- season with black pepper
- 1 tsp smoked paprika
- 1 cup mixed frozen veg most supermarkets do a budget pack which is ideal
- 3/4 cup vegan chicken substitute
- 5 tbsp soya cream or oat/coconut
- 3 tbsp nutritional yeast
- 40 g mature vegan cheese grated
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. Add the uncooked rice and fry for a further few minutes. This will toast the rice and create a rich flavour. 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. 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. 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). Serve immediately while hot and enjoy!
TIP: I used Tesco chicken style pieces but you could use Oumph!, soya chunks, chickpeas or any other mock chicken you enjoy.