Mushroom & green veg risotto

Wash and cut the mushrooms into segments (i.e. into sixths or eighths, depending on the size). Peel and finely chop the onion and garlic. Weigh out the frozen vegetables and chop the green beans into 2cm pieces. Leave the frozen vegetables in a bowl to defrost. Wash the fresh spinach and kale.

Fry the mushrooms in a large dry non-stick pan or wok on a medium heat for 5-10 minutes. Don’t stir too much. Once browned, remove from the pan and put on a plate, leaving any water that has come out of the mushrooms during cooking in the pan.

Fry the onion in the mushroom water for around 10 minutes, until soft. If the pan dries out, add a splash more water.

Whilst the onion is cooking, add the boiling water to a small pan on a low heat.

Once the onion is soft, add the garlic and fry for 2 minutes, again adding water if necessary.

Add the risotto rice and toast for another 2 minutes.

Add a ladleful of hot water from the small pan to the main pan. At the same time, crumble up the 2 stock cubes into the pan. Keep stirring to ensure it doesn’t stick.

Once the risotto rice has soaked up the water, add another ladleful of hot water. Keep repeating this for around 10 minutes.

Add in all the vegetables, including the mushrooms you cooked earlier, and keep adding one ladleful of hot water at a time as before, stirring regularly. Keep repeating this for another 10-20 minutes until either all the water is gone, or the risotto rice is cooked. Don’t worry if it takes longer than this or if you need additional water.

Stir in the herbs, the nutritional yeast and the lemon juice, and also add salt & pepper to taste if you like. Serve!