Easy vegan mushroom risotto
Tomorrow uni starts again for me ... that's why I have to write this recipe down for you now, because who knows when I will have time again ...?
The holidays went by so fast but at the same time I have the feeling that the last time I've been to the university is very far away. I haven't been on holidays as I did an internship in a great industrial company. During this I could go with them to a fair in Berlin and meet many international employees and customers. That was definitely my highlight. Apart from this I've been working a lot, but I also found the time to relax a little and get back into my sports routine. I am very happy about this.
So actually I feel like I am ready to go back to studying again. And my schedule isn't that full, which makes it less stressful. Ok, but now some words about this risotto.
Last week I've been at my grandma and she gave me those treasures. They are torcini mushrooms freshly collected in our home forest. My grandma has all kind of special contacts and also someone who knows the best places in the forest for mushrooms. And that's why in autumn she gets almost every week around 3kg of the most perfect mushrooms. Of course the whole family profits from this.
So I also got 1kg and for some days I had mushrooms with everything. In my salad, roasted on bread (you should try that, soooo good!), with soup ... but my absolute highlight was this risotto.
Risotto actually sounds of lots and lots of cheese, something a vegan wouldn't eat. But it's really easy to make a risotto as delicious as the classical version without any animal products.
The secret ingredient is white almond butter which makes the risotto super creamy and absolutely delicious. The fresh mushrooms do the rest.
If you try this recipe you can use other kinds of mushrooms too, but with torcini mushrooms it might turn out best. And you can also replace the white wine by water with maybe a little vegetable broth.
I really hope this recipe can bring some warmth into a cold autumn day and make you enjoy the wonderful dishes of this season!
Simple vegan mushroom risotto
- 200g risotto rice
- 700 ml water
- 1 onion
- 2 garlic cloves
- 300g fresh porcini mushrooms
- 25ml white wine
- 50g white almond butter
- salt and pepper
- olive oil
1. Wash the rice and cook it with 660ml water and some salt approximately 45 minutes at low heat until all of the water has disappeared.
2. Cut the onion and garlic in little pieces and fry it in a pan with some olive oil.
3. Now add the mushrooms, which should also be cut in pieces, and roast for some more minutes.
4. Add the wine to the pan and let cook for a minute.
5. Now you can mix everything well with the rice.
6. Stir the almond butter in the remaining water and add it to the risotto. Mix well and season with salt and pepper.