Traveler, Photographer, Seeker
200 g risotto rice
1-2 cloves garlic
100 ml white wine
500 ml vegetable broth
150 ml soy cream
350 g mushrooms
Vegan parmesan (optional)
Salt & pepper
Heat up some olive oil in a pan, slice the onions and chop the garlic and put both into the pan and roast it.
Add the risotto rice and roast it for about 1-2 minutes.
Deglaze it with white wine, add some vegetable broth and cook it for 15 minutes.
Stir everything occasionally and add some of the broth and the soy cream little by little each time the rice absorbs the liquid.
In the meantime, clean and slice the mushrooms, roast them in a preheated pan and season them with soy sauce.
Once the risotto is finished, season it with salt, pepper and vegan parmesan to your desired taste.
Finally, top the risotto with mushrooms and enjoy.