Creamy Mushroom Risotto

Who doesn't love a creamy risotto?! This recipe is so easy to make and requires much less ingredients than I expected!

Serves 4

Ingredients:

- 1 onion, chopped

- 6 cups vegetable stock

- 500g (2 packs) sliced brown mushrooms

- 1 tbsp oil

- 300g risotto rice

- 2 tbsp vegan butter/ margarine

- sea salt and black pepper to taste

Method:

1) Sauté onion and oil in a pan over medium heat till onion starts to cook, then add in the mushrooms and cook for 2-3 mins with the lid on.

2) Once mushrooms have started to wilt, remove the lid and add the rice and sauté it in the mix

3) Next add 3 cups of veggie stock, reduce heat to a simmer and cook with the lid on for 20 mins.

4) Add another 1.5 cups of stock, let it simmer for 10 with the lid on.

5) Add the remaining 1.5 cups of stock, let it simmer for another 5-10 mins till the liquid is mostly absorbed.

6) Take the pan off the heat, add the vegan butter and serve!