Vegan Mushroom Risotto

0
Average: 0 (0 votes)
(0 votes)
Vegan Mushroom Risotto
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the risotto
350 grams
800 milliliters
hot Vegetable broth (vegan)
2
2 tablespoons
1
1 generous pinch
350 grams
150 milliliters
dry White wine (vegan)
freshly ground Pepper
2 tablespoons

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

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.

3.

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.

4.

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.