Dairy-free Mushroom Risotto (autumn/winter)

Name: Dairy-free Mushroom Risotto (autumn/winter)
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 40 g vegan cheese, Parmesan style; 20 g fresh parsley; 20 g olive oil; 60 g onions; 300 g fresh mushrooms; 200 g dry white wine; 250 g risotto rice; 450 g boiling water; 1 heaped tsp vegetable stock paste, homemade; ½ tsp fine sea salt; ¼ tsp ground black pepper; 60 g water; 20 g dairy-free spread

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Prep. 10 min

Total 30 min

4 portions

Ingredients

vegan cheese, Parmesan style cut in pieces (2 cm)
40 g
fresh parsley cut in pieces
20 g
olive oil
20 g
onions quartered
60 g
shallots, quartered
fresh mushrooms (see tip)
300 g
dry white wine (see tip)
200 g
risotto rice (e.g. arborio, Carnaroli)
250 g
boiling water
450 g
vegetable stock paste, homemade allergen-friendly (see tip)
1 heaped tsp
1 vegetable stock cube (for 0.5 l), allergen-friendly
fine sea salt
½ tsp
ground black pepper
¼ tsp
water hot
60 g
dairy-free spread
20 g