creamy mushroom risotto

Accidentally vegan thanks to this creamy mushroom risotto recipe. This is a low-key but satisfying dish to add to your weeknight dinner rotation. You can also change it up easily by adding other greens to it, like peas or asparagus, for different flavours and textures. . . Ingredients (for 2 servings) ✔️ 4 portobello mushrooms ✔️ 100g of risotto rice ✔️ 1 can of coconut milk ✔️ 1 sprig of thyme (I added more) ✔️ 2 crushed cloves of garlic ✔️ 2 shallots, diced ✔️ 1 tbsp of olive oil ✔️ Salt and pepper . . Instructions 1️⃣ Fry the onion for 5 mins on a medium heat. Dice 2 of the mushrooms. Add the garlic and 2 of the mushrooms diced. Stir for a few mins then add the rice. 2️⃣ Pour over the coconut milk, the thyme, season and bring to a gentle simmer for 20 mins. You maybe need to add 100ml or so of water (or stock) as you cook along so it doesn’t get too dry. 3️⃣ Slice the mushrooms and fry in some oil in another pan for a few mins on each side. Serve with any additional veggies! . . ⭐️ Rating: 7.5/10

creamy mushroom risotto