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Ingredients
- 15g dried mushrooms
- 300ml hot water
- 2 shallots
- 1 clove garlic
- 3 sprigs thyme
- 250g brown button mushrooms
- 3 tbsp vegan butter
- 125g risotto rice
- 100g frozen peas
- Salt
- Pepper
- Vegetable oil for frying
- Vegan Parmesan (or nutritional yeast flakes) for serving
- 100ml vegan white wine
Preparation
- 1Soak the dried mushrooms in hot water for at least 30 minutes. Drain the water and save it, as we will need the broth later.
- 2Meanwhile, peel and finely dice the shallots and garlic. Finely chop the thyme leaves. Clean the button mushrooms and either quarter them or tear them into small pieces with your hands.
- 3Heat vegetable oil in a pan and fry the mushrooms until golden brown, about 10 minutes. Then add the soaked mushrooms and fry for another 2–3 minutes. Season with salt and pepper.
- 4Melt the vegan butter in a large pot over low heat and sauté the shallots for about 4–5 minutes. Add the rice and garlic and sauté until the rice becomes slightly translucent – stir regularly to prevent burning.
- 5Add the vegan white wine and let it reduce for about 5 minutes. In the meantime, warm the mushroom broth in a separate pot, then gradually add the warm mushroom broth to the rice, just enough to cover it. Then simmer over low heat, stirring regularly, until the liquid is absorbed by the rice. Then add more broth and repeat the process. Add the peas with the last addition of broth. The risotto rice should be cooked after about 15–20 minutes.
- 6Season with salt and pepper. Stir in the fried mushrooms along with the thyme and mix in vegan Parmesan or nutritional yeast flakes.
