The Keen Vegan Recipe

Looking for a satifying quick and cozy dinner recipe to rustle up— look no further.

The history of the risotto dates back to the 14th century B.C., when during their rule, the Arabs introduced rice to Sicily and Spain.

Italy offered the perfect conditions to grow the short-grain rice due to the county’s humid weather and abundance of flat land.

Over time rice has become the central part of the Italian diet and food culture.

Cuisine: Italian

Serves : 4 people

Prep and Cooking Time : 25mins

Key ingredients: Mushrooms are plentiful. Mix and match your types of mushrooms.

I’ve used a selection of dried porcini , mixed woodland and chestnut mushrooms.

Other ingredients:

STEP 1

Put 25g dried porcini mushrooms together with 1 litre of boiling water into a large bowl. Allow the mushrooms to soak for 20 mins, and then drain mushrooms into a separate bowl. Save the mushrooms and mushroom liquid but discard the last few tbsps of juice left in the bowl (this contains some ruminants).

STEP 2

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