Creamy risotto with mushrooms

Ingredients for 4 servings:

• 500 g risotto rice
• 800 ml vegetable stock
• 400 ml soy cream (Soy Cream Cuisine) or coconut milk
• 200 ml white wine
• 12 garlic cloves
• 2 tbsp olive oil or vegan butter substitute
• 4 onions
• 1 kg mushrooms
• Soy sauce
• Yeast flakes or vegan parmesan substitute
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan and simple

First, peel the onions and garlic cloves. Finely chop the onions and finely chop the garlic cloves, or press them through a garlic press. Then, heat the oil in a pan and briefly fry the onions and garlic cloves. Add the risotto rice and fry it briefly. Deglaze everything with a little white wine, add the vegetable stock, and simmer for about 15 minutes, stirring occasionally, until the rice has absorbed the liquid. Meanwhile, gradually add the soy cream. Now wash the mushrooms, pat them dry, and slice them. Heat a pan with oil and fry the mushroom slices until golden brown. Season with soy sauce. Finally, season the risotto with salt, pepper, and nutritional yeast (or a vegan Parmesan substitute) to taste and serve in plates or bowls. Distribute the fried mushrooms on top and serve. If you only want to serve this dish as a side dish, simply halve the specified quantity.