Baked mushroom risotto

Moderate

60

minutes

For

4

servings

Recipe by:

Marie

Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family is originally from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be made vegan with a little experimentation!

Main ingredients

  • 300 g mushrooms
  • 200 g green asparagus
  • 1 tsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 100 g leek
  • 2 tbsp neutral oil
  • 300 g risotto rice
  • 700 ml vegetable stock
  • 2 tablespoons butter
  • 200 g planted.chicken herbs & lemon
  • Salt, pepper
  • Optional: Vegan Parmesan

Ingredients

Ingredients

Preparation

  1. Peel and chop the onion and garlic, cut the leek into fine rings and the mushrooms into slices.
  2. Heat 1 tbsp oil in a large pot, add the onions and sauté briefly. Add the garlic, mushrooms and leek and sauté for 3 minutes. Stir in the risotto rice and sauté until it is translucent, then add the vegetable stock and bring to the boil briefly.
  3. Brush an oven dish with the butter, then carefully pour in the contents of the pot and bake at 180°C for 40 minutes, stirring occasionally and adding more vegetable stock if needed.
  4. Clean the asparagus, rub with olive oil and place on a baking tray in the oven for the last 20 minutes.
  5. Fry the planted.chicken with 1 tbsp oil in a pan over medium heat for 4 minutes until golden brown. Then add to the risotto, salt and pepper to taste and scatter the asparagus on top.
  6. Serve with optional vegan parmesan.

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