Wegańskie risotto z pieczarkami

Vegan risotto with mushrooms

40 minutes

By Julia Taranko

A simple recipe for risotto in a vegan version. Thanks to the use of our vegetable broth, this light dish becomes delicious and deep in flavor. Finished with parsley and mushrooms, it will give you a warming blanket for a cold evening.

Time: 40 min

Ingredients (for 2 people):

  • 160g arborio rice
  • 400 ml of MOG vegetable broth
  • 200 g mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves of garlic, pressed through a press
  • 5 tablespoons of olive oil
  • 1/2 cup white wine (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish
  • 1 bunch fresh parsley, chopped
  • Salt to taste

Instructions:

    • Heat 2 tablespoons of olive oil in a large pot. Add the sliced ​​mushrooms and fry for about 5-7 minutes, until golden. Set aside. Then add the onion and garlic to the pot and fry for another 2-3 minutes, until the onion is translucent.
    • Add arborio rice to the pot, stir for about 2 minutes, until the rice becomes slightly translucent.
    • If using wine, add it and cook, stirring, for 2-3 minutes.
    • Start pouring in the warm vegan broth - a portion at a time, so that the rice slowly absorbs it. Stir constantly and add small portions of the broth until you've poured everything in.
    • When the rice is al dente, season the risotto with salt and pepper to taste.
    • In a bowl, combine the chopped parsley with the olive oil. Season with salt to taste and mix.
    • Serve in deep plates and top with mushrooms and parsley with olive oil.