for 4 person

Mushrooms and leek

400 g	mixed mushrooms, cut into pieces
2	leek, cut into thin rings
2 tbsp	olive oil

Risotto

1 tbsp	olive oil
2	onions, finely chopped
300 g	risotto rice (e.g. Carnaroli)
9 dl	vegetable bouillon
2	smoked sticks (vegan), cut into pieces
80 g	cashew nuts
1 ½ dl	water

Topping

1 tbsp	olive oil
2 tbsp	pine nuts
3	garlic cloves, finely chopped
4 sprig	parsley, finely chopped

How it's done

Mushrooms and leek

Mix the mushrooms and leek with the oil, place on a baking tray lined with baking paper.

Roast in the oven

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove, set aside the vegetables.

Risotto

Heat the oil in a pan. Sauté the onions. 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 mushrooms, leek and smoked sticks, simmer for approx. 20 mins. until the rice is creamy and al dente. Puree the cashew nuts with the water until smooth, stir into the risotto.

smoked stick (vegan), cut into pieces / smoked sticks (vegan), cut into pieces

Topping

Heat the oil in a non-stick frying pan. Toast the pine nuts for approx. 2 mins., add the garlic and fry briefly. Plate up the risotto, garnish with the topping and parsley.

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