Vegan Gluten-Free Risotto

This is my go to when I’m in a hurry. It is quick to make, is a riotous rainbow on the plate and it ticks the green leafy veg box without you even noticing.

Ingredients

Risotto Rice (follow manufacturer’s instructions re quantity and water to be added)

Stock cubes (gluten reef and vegan if required) – I use one per person

Onions – red, white, spring, shallots

Mushrooms – whichever variety you prefer

Spinach

Chickpeas

Boiling water

Olive oil

Grated (vegan) cheese

Chilli oil

Method

Chop the onions and mushrooms and fry in the olive oil.
When soft, add the stock cubes and stir.

After a few moments, add rice and stir before adding boiling water.

When cooked, add spinach and chickpeas and stir

Season

Add grated cheese and chilli oil before serving.

Enjoy