This creamy mushroom and edamame risotto is for the dreary week nights. When you don’t know what to cook, but you need something yummy, warm and easy. Most of the ingredients are kitchen cupboard staples, so no hour-long shopping trips needed. I hope you enjoy this beautiful.
1 white onion, diced
1 tbsp of olive oil
2 cloves of garlic, crushed
1 tsp of sage leaves
1 can of coconut milk
400ml of veggie stock
150g of edamame
400g of mushrooms, sliced
175g of risotto rice
salt and pepper
Place a large pot on a medium heat.
Add the oil and onion and sauté for 5 mins, add half the mushrooms, garlic and sage. Sauté for another 5 mins.
Pour over the rice, milk and stock, bring to the boil then simmer until the liquid is all absorbed and the rice is cooked through.
Add the edamame beans. You will need to stay near, to stir constantly so it doesn’t stick to the bottom. Season with salt and leave to the side, lid on.
Heat a frying pan with a little olive oil and fry off the rest of the mushrooms with some salt for 5 mins until golden brown. Serve all together with some chilli flakes.