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Mushroom & pea risotto
Gluten-free | Wheat-free | Dairy-free | Vegan
Nutrition: per serving
Calories
248kcalProtein
14gTotal fat
10gSaturates
8gFibre
10gCarbs
20gSugar
12gSalt
1gIngredients
1 tsp Tiana coconut oil *
½ onion, chopped
5-6 mushrooms, sliced
½ tsp crushed garlic
4 tbsp fresh or frozen peas
Juice of ½ lemon
1 tsp dried mixed herbs *
Lo-salt and black pepper, to season
1 x serving Eat Water rice *
1 tbsp nutritional yeast *
Fresh parsley, to garnish
* Available at Holland & Barrett
Method
1
Heat the oil in a non-stick pan then add the onion, mushrooms and garlic. Cook on a medium heat for 5 minutes.
2
Meanwhile prepare the rice according to packet instructions then drain.
3
Stir in the rice along with the peas, lemon juice, mixed herbs, seasoning and 4 tablespoons of water and continue to cook for 5 minutes.
4
Sprinkle in the nutritional yeast, stir through then serve out onto a plate. Decorate with fresh parsley then dig in!
