Serves 2-3
Creamy and easy to make, here’s my
vegan version of this traditional Italian dish.
3 tbsp olive oil
½ onion
2 cloves garlic
200g mushrooms
150ml white wine (vegan)
200ml carnaroli rice (risotto rice)
1 tbsp vegetable stock powder
700-800ml water
2 tbsp nutritional yeast
A handful of fresh oregano
Sea salt
Finley chop the onion and grate the garlic. In a
pan, fry the onion and garlic in the olive oil on low heat until soft. Rinse
the mushrooms, cut off the stems, and slice the mushrooms. Add the mushrooms to
the pan and fry on low heat until all the water has evaporated. Add the white
wine, the stock powder and the rice, and let it simmer for a couple of minutes.
Then add the water, little by little (start with about 300ml) and while stirring,
let the rice soak up the water and then add the next 200-300ml. When all the
water has been added, and the rice is cooked (this should take about 30
minutes), add the finely cut oregano, the nutritional yeast and, if needed,
some extra sea salt. Serve with a side salad.
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