Vegan mushroom risotto

Ingredients for 2 servings:

• oil
• 2 onions
• 150 g risotto rice
• 200 ml broth
• 200 ml white wine
• 3 cubes of mild tofu (Asian fermented)*
• 200 g mushrooms (e.g. shiitake, king oyster mushrooms, button mushrooms)
• 2 cloves garlic
• Salt and pepper, white
• 1 handful of chips (vegan bacon chips)**

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Chop the onions and fry in oil. Add the risotto rice and sauté. When it’s slightly translucent, deglaze with a little of the stock. Then, every few minutes, add the stock and wine alternately. When it’s half-soft, add the fermented tofu*, crushed garlic, chopped mushrooms, and optional “Vegan Microwave Bacon”**, and mix well. Continue cooking until the rice and mushrooms are tender, adding more stock and wine if needed. Season with salt and pepper. When everything has reached the desired consistency, the risotto is ready! * Fermented tofu is also available in Asian stores under the label “preserved tofu,” “fermented bean curd,” or “pickled tofu.” It adds a distinct cheesy flavor. ** “Vegan Microwave Bacon” adds more bite to the risotto. You can also find the recipe at Chefkoch: https://www.chefkoch.de/rezepte/3478331518292419/Veganer-Speck-in-der-Mikrowelle.html