- 1 Onion
- 3 Garlic cloves
- 400 grams Arborio rice
- 15 grams Dried porcini mushrooms
- 1,5 liter Vegetable broth
- 75 ml Vegan white wine
- 20 grams Vegan butter
- 400 grams Variety of mushrooms
- 1 bunch of Parsley
- 1/2 lemon Lemon juice
- Extra virgin olive oil
Onion: Peel and dice. Then set aside for later.
The risotto part 1
In a large pot heat up some oil and sauté the onion and garlic for about 10 minutes on low heat.
The risotto part 2
Add the first ladle of the vegetable broth and mix until the rice has fully absorbed the liquid.
Heat up a pan over medium high heat and add the mushrooms. Sauté them until they're cooked. This will take about 5-8 minutes so you might want to do this when the risotto is almost ready.
The risotto part 3
When you've added in the last bit of broth to the risotto, and the liquid is fully absorbed, add in the vegan butter and mix until the vegan butter is melted.
2 Comments Hide Comments
Is it possible to make this more printer friendly? This one recipe takes 3 pages to print, and a lot of it is unnecessary like including the video image and logo.
We’re working on it. Thanks for the feedback 🙂