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Vegan mushroom risotto
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 274
  • Fat about 7g
  • Carbohydrates about 43g
  • Protein about 8g
This is needed
This is needed for 4 people
Dried mushrooms
  • 20 g dried porcini mushrooms
  • 5 dl water, hot
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 2 garlic clove, finely chopped
  • 200 g risotto rice (e.g. Arborio)
  • 0.5 dl white wine
  • 5 dl vegetable bouillon, hot
Fresh mushrooms
  • 1 tbsp olive oil
  • 250 g mixed mushrooms, sliced
  • 0.25 tsp salt
  • a little pepper
  • 2 tbsp parsley, finely chopped
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And that's how it's done
And that's how it's done
Dried mushrooms
Soften the mushrooms in the hot water for approx. 15 mins. Remove the mushrooms, chop into pieces and set aside. Pour the mushroom water through coffee filter paper, retain, set aside.
Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and reserved mushroom water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
Fresh mushrooms
Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins., season. Mix the fried and reserved mushrooms into the risotto, garnish with parsley.