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Vegan risotto with shiitake and tomatoes
Risotto without meat and cheese with onion, garlic, vegan stock, mushrooms and cherry tomato.
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Ingredients
Directions
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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.
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Add the garlic and cook for 1 min. Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy.
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Add the white wine and stir until it is absorbed.
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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.
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In the meantime, heat the rest of the oil in a skillet.
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Fry the cherry tomatoes with the branches for 4 minutes or until they pop. Remove from the pan and set aside.
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In the meantime, cut the shiitake into pieces and cook over a high heat for 3-4 minutes. Season with pepper and salt.
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Meanwhile, tear the basil into pieces.
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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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