Vegan Mushroom Risotto
Ingredients
- 150 g mushrooms, brown
- 1 onion, red (about 85 g)
- 1/4 bunch of chives
- 250 ml vegetable broth
- 30 g vegan cheese, grated
- 100 g risotto rice
- 1 tsp olive oil, native
- 2 1/2 tbsp white wine, dry
- 1 tsp thyme, dried
- salt
- pepper
Preparation
Slice mushrooms and finely chop the onion and put both in a bowl
Heat olive oil in a saucepan. Add onions and mushrooms and fry onions until glassy.
Add the rice and fry well. Then deglaze with white wine and simmer briefly.
Turn the heat low, add the vegetable stock, 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 and stir in the vegan cheese and chives, rest for 2-3 minutes and then serve. Enjoy!
