15 Minute Vegan Mushroom Risotto

This recipe is great for a midweek meal because it takes just 15 minutes but is packed with creamy, nutty, earthy mushroom flavour!

Ingredients:

Diced Mushrooms
(Try to get a selection and not just boring old white mushrooms. For this recipe I used Enoki, Portobello, Cremini and White Mushrooms)
Herbs
(Again get some variety going. I used Sage, Chives, Parsley and Thyme)
Green Onions (Finely chopped)
2 - 3 cloves of Garlic (Finely Chopped)
Olive Oil
Salt & Pepper

1 packet of Uncle Ben's Bistro Express Wholegrain Brown Rice.
(Be careful with other flavours! The wholegrain brown variety contains only water, rice and oil but some of the other flavours have modified milk ingredients and other bad stuff.)
½ cup Almond Milk (Original Flavour and Unsweetened)

Method:

Put your mushrooms, garlic and green onions in a pot, give that a generous glug of olive oil and hit it with high heat. Keep it covered to retain moisture. 5 minutes should do it.
While the mushrooms are sweating, prepare your Uncle Ben's in the microwave according to the directions on the packet.
When the mushrooms have softened, add the rice and the Almond milk to the pot and bring to the boil, then reduce heat to simmer and cover again for another 5 minutes or so.

To finish:

Remove from heat, place in a bowl and sprinkle with some fresh green onion and/or parsley.
Serve!

Did you know?

Most of the table mushrooms we eat are all of the same variety? Agaricus bosporus, which includes portobello, cremini, and white button mushrooms.

• The difference between these popular varieties of mushrooms is just age. The white button mushrooms, those very familiar kitchen staples, are simply the youngest variety. They have been cultivated, too, for that white color and soft texture. In the wild these mushrooms are usually browner.

• The portobello is the most mature mushroom here; it's really just an overgrown white mushroom! They are left to grow for longer, until they have spread out into that delicious meaty cap.

• The cremini mushroom, then, is just in between these two varieties. It's a moderately mature version of the white button mushroom, which is why it has a similar flavor. It's younger than the portobello, but still related, which is why these are sometimes sold as "baby bella" or "baby portobello" mushrooms.