Soya Milk Risotto, with ham, shitaki mushrooms, pumpkin and vegs

Ingredients:

3 tbsp Peas, defrost if frozen

3 tbsp dried soya beans, soaked

2 tbsp peanuts, ideally with skin on, soaked

2 cups rice. Best use non quick cook rice, such as risotto rice.

1 cup buck wheat. Can also use barley.

1 thick slice of ham, chopped into cubes

1 chunk of pumpkin, chopped into small cubes. I used sweet corn instead.

4 dried shitaki mushrooms, soaked overnight.

1 medium onion, minced.

2 portions of fish or chicken. Sliced into bite site.

Any green veg of your choice. I used Pak Choi.

Instructions:

1. Make soya milk with peas, peanuts, and soya beans.

2. Shallow fry onion with cooking oil, in a big frying pan.

3. When onion is nicely browned, add in fish/chicken, ham and shitaki mushrooms, stir for 2 minutes.

4. Add UNWASHED rice, and barley, quickly stir for another 2 minutes until rice is evenly coated with oil.

5. Add hot water to the level that just covers rice and bring it to boil.

6. Add hot soya milk to the near top of the pan, add in pumpkin/sweet corn and simmer for 10 minutes.

7. Season with black pepper, salt, chilli and a little sugar.

8. Stir in green veg and serve.