Vegan Mushroom Rosemary Risotto

 

Vegan Mushroom Rosemary Risotto

Delicious and easy to make Vegan Mushroom Rosemary Risotto.
Prep Time10 mins
Cook Time20 mins
Servings: 2 People

Ingredients

  • ½ cup Dried Mushroom
  • 1 ½ Cup Rice
  • 1 tbsp Rosemary minced
  • 2 cup Mushroom Stock
  • ½ tsp Mixed Herbs
  • ½ tsp Cayenne Pepper
  • 1 tbsp Almond Butter
  • 1 pinch Sea Salt

Instructions

  • Soak the rice in water for 10 minutes. Wash and drain well.
  • In a large pan, melt the almond butter.
  • Add the dried mushroom and the rice and stir for 2 minutes.
  • Add the mixed herbs, sea salt, cayenne pepper, rosemary and stir for 1 minute.
  • Add the mushroom stock and cover. Cook for 15 minutes or until the liquid evaporates.
  • Serve hot.