Garlic, Chilli & Turmeric Vegetable Risotto (Vegan)
This delicious, comforting and best of all easy dish is exactly what you need to come home to on a winters eve like today. Fully versatile and customisable to whatever veg you have laying around too so get creative and let me know what you think!
Ingredients (makes 2 portions):
-200g Risotto rice
-1 Large courgette
–2 Peppers (I used yellow and red)
-200g Button mushrooms
–200g Sweet potato
–200g Cherry tomatoes
-1 Large red onion
-2 Cloves of garlic
-Handful of fresh spinach
–1 TBS Turmeric
-1/2 TBS Fresh Chilli
-1 TBS Olive oil
-2 TBS Coconut butter (I used Coconut Merchant)
-400ml Vegetable stock (I used Marigoldenvita)
–4 TBS Nutritional Yeast (I used Marigoldenvita)
1.Chop your sweet potato and soften in the microwave for a few minutes. In a saucepan, heat the olive oil then add your onions and garlic.
2.After they have soften for a few minutes, add your courgette, peppers, tomatoes and mushrooms and cook for a few more minutes.
3.Finally, add your rice, coconut butter, turmeric and stock, cover and allow to simmer for 15 minutes.
4.Before serving, stir in your fresh spinach and nutritional yeast.