- 1 Onion
- 4 cloves of Garlic
- 400 grams of Chestnut mushrooms
- 1 Carrot
- 320 grams of Arborio rice
- 100ml of White wine
- 2 liters of Vegetable stock
- A pinch of Salt
- A pinch of Pepper
- 10 grams of Frozen peas
- 20 grams of Vegan butter
- SoFine vegan salmon
Mise en place
Vegan salmon: (This ingredient is totally optional, but if you're able to get this specific brand then please do! It adds a nice texture and flavour.)
The vegan salmon
Heat up a little oil in a pan and add the vegan salmon cubes. Sauté until they are crispy. Set aside again.
Heat some oil in a large pan and sauté the onion and garlic until the onion is soft.
You have to taste the risotto after about 15 minutes to see if the rice is cooked.
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Can I make this withput the wine and put more veg in?
Yes you can. Instead of 100ml of wine you can simply use 100ml of vegetable stock.
And of course you can add more veggies!