Vegan risotto with shiitake and tomatoes

Name: vegan risotto with shiitake and tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 onions; 2 toe garlic; 3 el traditional olive oil; 300 g risotto rice; 125 ml White wine vegan; 1,2 liter vegan broth see recipe elsewhere on this website; 250 g cherry tomatoes on the branch; 200 g shiitake or other mushrooms; 15 g fresh basil

Risotto without meat and cheese with onion, garlic, vegan stock, mushrooms and cherry tomato.

Ingredients

Directions

Chop the onion and finely chop the garlic. Heat the oil in a heavy-bottomed pan over a high heat. Add the onion and fruit 3 min.
Add the garlic and cook for 1 min. Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy.
Add the white wine and stir until it is absorbed.
Add a dash of hot broth each time and keep stirring until it is absorbed. Repeat until the rice is tender. This takes about 20 min.
In the meantime, heat the rest of the oil in a skillet.
Fry the cherry tomatoes with the branches for 4 minutes or until they pop. Remove from the pan and set aside.
In the meantime, cut the shiitake into pieces and cook over a high heat for 3-4 minutes. Season with pepper and salt.
Meanwhile, tear the basil into pieces.
Divide the risotto over the plates and divide the shiitake, tomatoes and basil.

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Nutrition

485Calories

Sodium13% DV320mg

Fat28% DV18g

Protein18% DV9g

Carbs22% DV67g

Fiber20% DV5g

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