3/4Cmung beans - soaked overnight or for at least 6 hours. See notes for quick soak option.
1/4Capple cider vinegar
1Lfreshly boiled water
1lemon - juiced
3tbspvegan parmesan - store-bought or try my nutty vegan parmesan topping recipe (link in notes)
1tbspvegan butter or olive oil
Instructions
Pre-heat the oven to 200C (fan-forced). In a frying pan, over medium-high heat, heat olive oil and then sauté onion for 4-5 minutes until soft but not browned. Add garlic, mushrooms, capsicum and butter. Continue to sauté for 5 mins.
Add in the mixed Italian herbs, garlic powder, smoked paprika, salt and pepper and cook for 2 mins. Then add the arborio rice, mung beans, apple cider vinegar and cook for a further 2 minutes, stirring continuously. Remove pan from the heat.
Carefully transfer the contents of the frying pan into a casserole dish, and cover with the in the 1L boiled water, stirring to combine. Bake for 30 minutes with lid on. Remove from the oven and stir through lemon juice and vegan parmesan, replace lid and let sit for 5 minutes before serving with extra parmesan on top.
Notes
To quick soak mung beans, place into a saucepan and cover with 2 cups of water. Bring to the boil and let simmer for 5 minutes, remove from the heat and place on the lid, letting sit for 10 minutes. Drain and use as per recipe.Cooking times may vary depending on your stove type and oven. If the risotto seems undercooked when you remove it from the oven, add a half cup of water and cook for a further 5 minutes. Repeat as necessary.Vegan parmesan - I make a beautiful nutty parmesan topping using almonds, cashews and nutritional yeast - I keep it in the pantry and use it regularly as a topping for pasta and soup recipes. Find the recipe here.When reheating risotto leftovers, first add a little water to loosen it up.