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Super Creamy Mushroom Risotto

Isabell Frank


Instagram: @issys_happiness

Traveler, Photographer, Seeker 

Heidelberg, Germany


200 g risotto rice
1 onion
1-2 cloves garlic
100 ml white wine
500 ml vegetable broth
150 ml soy cream
350 g mushrooms
Soy sauce

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.

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