Vegan saffron risotto with mushrooms

Vegan main dish
Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

If you didn't think it was possible to make a beautifully creamy risotto without butter and parmesan, this recipe will show you otherwise. Creamy, delicious and aromatic: this risotto, inspired by a traditional Milanese recipe, will delight all lovers of Italian cuisine.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 person

Mushrooms
1 tbsp olive oil
400 g mushrooms, quartered
2 sprig rosemary, needles removed
  salt and pepper to taste
Risotto
1 tbsp olive oil
1  onion, finely chopped
300 g risotto rice (e.g. Carnaroli)
2 sachet saffron
180 g Creamy Oat
3 tbsp Nussmesan Classic
3 tbsp lemon juice
  salt and pepper to taste

How it's done

Mushrooms

Heat the oil in a non-stick frying pan. Fry the mushrooms and rosemary for approx. 5 mins., season and set aside.

Risotto

Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Add the saffron, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the oat cream, Nussmesan and lemon juice, season.

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