Risotto bombs on a bed of tomato base. Takes 25mins. Very easy
Risotto made separately with a tablespoon of olive oil and oyster mushrooms and veggie stock poured slowly until absorbed .
Tomato base made with a tablespoon of rapeseed garlic infused oil, chopped courgette & tomatoes & tomato paste and seasoning ( oyster sauce, Worcestershire sauce and sugar - 1 teaspoon of each ) and basil leaves .
Add the vegan cheese to the sauce last thing to melt .
Serve in bowls and add seasoning .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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