Vegan mushroom risotto

Name: Vegan mushroom risotto
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 g dried porcini mushrooms; 1 onions; 2 garlic cloves; 250 g mixed mushrooms; 2 tbsp parsley; 2 tbsp olive oil; 200 g risotto rice; 5 dl vegetable bouillon; ¼ tsp salt; a little pepper; ½ dl vegan white wine

Total: 35 min. | Active: 35 min.

vegan, lactose-free

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This risotto has a delicious mushroom flavour. It contains two different types of dried and fresh mushroom. What's more, the full flavour of the dried mushrooms is released as the mushroom water is used as stock, adding extra mushroom flavour to the risotto.

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Ingredients

for 4 person

Dried mushrooms
20 g	dried porcini mushrooms
5 dl	water, hot

Risotto
1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
200 g	risotto rice (e.g. Arborio)
½ dl	vegan white wine
5 dl	vegetable bouillon, hot

Fresh mushrooms
1 tbsp	olive oil
250 g	mixed mushrooms, sliced
¼ tsp	salt
a little	pepper
2 tbsp	parsley, finely chopped

How it's done

Dried mushrooms

Soften the mushrooms in the hot water for approx. 15 mins. Remove the mushrooms, chop into pieces and set aside. Pour the mushroom water through coffee filter paper, retain, set aside.

Risotto

Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and reserved mushroom water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.

Fresh mushrooms

Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins., season. Mix the fried and reserved mushrooms into the risotto, garnish with parsley.

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