Broad-bean, Cabbage and Mushroom Risotto

14 Jul

Greta cooked this risotto for our housing co-op meeting, it served about 10 people so reduce the quantities if you don’t have that many people who live with you! If you cook with these quantities you will need a very big pan.

Broad-bean, cabbage and mushroom risotto

Broad-bean, cabbage and mushroom risotto


Ingredients: Half a bulb of garlic, 1 large white onion, 2 packs of mushrooms (or as many as you can get your hands on), About half a head of cabbage, 1 can of broad beans (drained), 3 vegan stock cubes (or make your own stock!), Half a bottle of white wine, Fair bit of water, 500g risotto rice, Olive oil to fry.

Chop the garlic, onion, mushrooms cabbage and fry them in plenty of olive oil till they smell lovely. Then add the rice and beans and fry for a couple of minutes. Add the wine a glug at a time and stir, adding more liquid when the rice has absorbed the liquid already in the pan. Once you have used the wine start adding water and put in the stock cubes, risotto rice can pretty much drink up any amount so keep on adding more when the water has been absorbed. Start tasting after about 15 mins and eat it once the rice is cooked and all the liquid is absorbed.

Luke and Greta with Risotto

Luke and Greta with Risotto


Check out our other recipes here, and subscribe for email updates on the right and add us on twitter @nakedvegancooks 

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