Vegan Mushroom Risotto
Ingredients
- 150 g brown mushrooms
- 1 red onion (about 85 g)
- 1/4 bunch chives
- 250 ml vegetable broth
- 30 g grated vegan cheese
- 100 g risotto rice
- 1 tsp olive oil
- 2 1/2 tbsp dry white wine
- 1 tsp dried thyme
- salt
- pepper
Preparation
Slice the mushrooms and finely chop the onion, then put both in a bowl.
Heat olive oil in a saucepan. Add onions and mushrooms and fry until onions are glassy.
Add the rice and fry well. Then deglaze with white wine and simmer briefly.
Turn the heat low, add the vegetable broth, season with pepper, put the lid on the pot, and simmer for about 20 minutes, stirring occasionally, until the rice is still slightly bite-firm.
Finely chop the chives.
At the end of the cooking time, turn off the heat, stir in the vegan cheese and chives, let rest for 2-3 minutes, and then serve.
