Creamy Mushroom and Broccoli Risoni

Welcome to my Veggie-Table.
Today we making a dish that is the ultimate in cozy wholesome and comfort:
Imagine this:  Earthy mushrooms, beautifully charred to bring out their savoury depth, paired with vibrant green broccoli and sweet red peppers.  The secret here is the liquid gold.  A rice combination of coconut milk and cream, simmered down to create a luxurious sauce. 

With the gentle hum of the dried red chillies and the pop of the basil in the end, this isn’t just a meal but a hearty deeply satisfying hug in a bowl.

Ingredients

2-3 tbsp coconut oil or oil of your choice.  
1 medium onion peeled and finely diced 
2-4 dry red chillies  (tear into 2-3 pieces). 
250g Mushroom cleaned and sliced into halves 
1 tbsp (15ml) minced garlic 
1 medium red pepper cut into square pieces. 
1 small head of broccoli florets 
2 Heaped Tbsp of Ina Paarman’s vegetable stock powder
1 can coconut milk 
1 cup (250ml) uncooked risoni
1 can coconut cream 
2-3 cups water (as needed)
¼ cup fresh basil leaves (you may add more if you like. 

Let’s Cook 
Heat the oil in a pot. 
Toss in the onions, mushrooms and chilies.  
Cook until the mushrooms start to char.  
Spoon in the garlic and cook it out for 30 seconds. 
Toss in the red peppers and broccoli – give it a good mix.  
Add the vegetable stock powder and give it a good mix again then let it cook for a bit 2-3 minutes.  
Pour in the coconut milk and coconut cream – bring it to a boil.  
Add the risoni and stir. Bring the mixture to a boil again.  
Stir from time to time ensuring the risoni does not stick to the pot.  
Add a half a cup of water at a time as the liquid starts to thicken.  (I added about 2 cups). 
Cook until the risoni is soft.  
Stir in the basil leaves.  
Taste Test for salt and adjust accordingly.  
Enjoy!