this doctor cooks Vegan Food

1. Heat a large deep pan and add a dash of olive oil. When the oil is hot add the red onion and the garlic. Sweat for 5 minutes (I allow the onions to become charred as this adds to the flavour)

2. Next add the chestnut mushrooms and thyme and fry for another 5 minutes on a low heat. 

3. Add the risotto rice and stir into the onions, garlic and mushrooms until the rice is slightly translucent. 

4. Add the white wine and allow to bubble for 1-2 minutes.

5. Add 2 stock cubes to 2 cups of hot water. Mix to dissolve and then add to the pan. Stir the risotto regularly.

6. The water will eventually absorb into the risotto, when this happens add the soya cream, 1 cup of water and nutmeg. 

7. Gradually add the remaining 1 cup of water until the risotto is soft and creamy. If the risotto needs more water add it to get a creamy consistency. 

8. Adjust seasoning, serve and enjoy! 

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Tips:

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Mushrooms

To griddle the mushrooms cut them into long strips. Place them on a very very hot griddle pan. Place a heavy object on top of the mushrooms to press them into the pan. Leave for 5 minutes. Remove the object, season with salt and pepper and griddle on the other side. Rip the pieces apart with two forks. Repeat with the rest of the mushroom. Once all of the mushroom is shredded add them all back to the pan one last time and cook for 2 minutes.

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Onions 

Add the onions, sugar and a dash of olive oil to a frying pan. Sweat for 5 minutes or until they start to caramelise. When they start to caramelise add a dash of balsamic vinegar and serve