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Ingredients
- 15g dried mushrooms
- 125g risotto rice
- 250g brown mushrooms
- 2 shallots
- 1 clove garlic
- 3 sprigs thyme
- 3 tbsp vegan butter
- 100ml vegan white wine
- 100g peas
- Salt
- Pepper
- Vegetable oil for frying
- vegan Parmesan (or nutritional yeast flakes) for serving
Preparation
- 1Soak the dried mushrooms in 300ml hot water for at least 30 minutes. Drain the water and save it, as we will need the broth later.
- 2Meanwhile, peel and finely dice the shallots and garlic. Finely chop the thyme leaves. Clean the mushrooms and either quarter them or tear them into small pieces by hand.
- 3Heat vegetable oil in a pan and fry the mushrooms until golden brown for about 10 minutes. Then add the soaked mushrooms and fry for another 2–3 minutes. Season with salt and pepper.
- 4Melt the vegan butter in a large pot over low heat and sauté the shallots for about 4–5 minutes. Add the rice and garlic and sauté until the rice becomes slightly translucent – stir regularly to prevent burning.
- 5Add the vegan white wine and let it reduce for about 5 minutes. In the meantime, warm the mushroom broth in a separate pot and then gradually add the warm mushroom broth to the rice, just enough to cover the rice. Then simmer over low heat, stirring regularly, until the liquid is absorbed by the rice. Then add more broth and repeat the process. Add the peas with the last addition of broth. The risotto rice should be cooked after about 15–20 minutes.
- 6Season with salt and pepper. Stir in the fried mushrooms along with the thyme and mix in vegan Parmesan or nutritional yeast flakes.
