Vegan Mushroom Risotto
- For the risotto
- 350 grams Porcini mushroom
- 800 milliliters hot Vegetable broth (vegan)
- 2 onions
- 2 Tbsps olive oil
- 1 bay leaf
- 1 generous pinch Dried-porcini powder
- 350 grams Arborio rice
- 150 milliliters dry white wine (vegan)
- freshly ground peppers
- 2 Tbsps Tahini
Preheat the oven to 200°C (approximately 400°F).
Peel and finely chop garlic. Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop. Combine the herbs, garlic, lemon juice, agave syrup and the oil. Rinse the tomatoes and place on a parchment paper-lined baking sheet. Drizzle with the herb oil and bake in the oven for about 15 minutes. Remove from the oven about 5 minutes before serving.
Rinse and chop the mushrooms. Heat the broth. Peel the onion, chop finely and sautée in a pan with 1 tablespoon of oil. Add the bay leaf and porcini pieces. Add the rice. Pour in the wine and bring to a boil. Add some stock and season with salt and pepper. Cook until creamy and so that the rice is still slightly tough, stirring occasionally (for about 15 minutes). Gradually add in the rest of the broth.
Sautée the mushrooms in a pan with the remaining oil, season with salt and pepper and mix into the risotto during the last 5 minutes of cooking time, alongwith the tahini. Finish cooking everything together and season to taste. Serve with tomatoes.