Garlic, Chilli & Turmeric Vegetable Risotto (Vegan)

Garlic, Chilli & Turmeric Vegetable Risotto (Vegan)

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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!

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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)

Method:

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.

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