Creamy Mushroom Risotto with Soy-Glazed Mushrooms

Directions

1. 1

   Sauté the onions, mushrooms and garlic in a large pan for 3-4 minutes (save mushrooms for the top).

2. 2

   Add the 300g Arborio rice to the pan with the onion and garlic and mushrooms.

3. 3

   Cook, stirring constantly, for about 2 minutes to lightly toast the rice.

4. 4

   Then add veggie stock cube and peas.

5. 5

   Allow this to simmer for 15/20 minutes until water is fully absorbed and rice is cooked.

6. 6

   In a separate pan, add your mushrooms and soy sauce.

7. 7

   Cook for 3/4 minutes until all of the soy sauce is absorbed.

8. 8

   Serve your risotto and top it off with soy glazed mushrooms.