Vegan risotto without to much stirring! How great is that! Considering I sometimes do not have 20 minutes to stir in a pan adding a little bit of stock every now and then, I think this recipe is a real outcome.
Equally to the risotto that takes more effort to make, this vegan risotto is pretty creamy and a real comfort food treat!
I serve with this risotto the Steak from Vivera. I used this vegan steak before in my vegan Beef Wellington. We think this is an amazing meat substitute. Finish with a beautiful edible flower that I accidentally saw and bought in our local supermarket. Enjoy this fast and easy vegan risotto!
300 gram risotto rice
1 clove of garlic
250 grams of mushrooms
800 ml vegetable stock
50 grams vegan Parmesan cheese
1 tbs vegetable butter
additional so serve with: Steak from Vivera
Cut the onion and the garlic very fine and bake this on a low heat in a skillet.
Slice the mushrooms and cut the courgettes into cubes and bake these also and bake this also in the skillet for a couple of minutes. Now add the risotto rice and bake this for 2 minutes while stirring.
Now the vegetable stock can go in (keep a little bit behind). Bring to a boil, turn the heat down, put the lid on the pan and let this cook for 15 minutes.
After 15 minutes take the lid of the pan, add the Parmesan cheese and the vegetable butter and the rest of the vegetable stock.
Now stir very powerful with a fork in the pan (this makes the risotto creamy).
Eat straight away.