It is one year ago since I published a recipe for a vegan risotto. Way too long. So today I show you an easy vegan risotto with mushrooms. Give this super creamy mushroom risotto recipe a try today.
While I am typing, this blog post I am listening already a thousand times to pray by JRY and Bom Bidi Bom by Nick Jonas & Nicki Minaj. I watched 50 shades of darker yesterday. Well, not at the movies. I was too stingy. At least for this movie. But watching it at home was ok. I must say it was not so bad at all. But what I really like is the soundtrack. Do you like the movies/books? Do you think they are good or boring? Let me know!
Ingredients (serves 2)
Peel and chop onion. Clean and slice mushrooms.
Add 1 oil to a saucepan, and stir in the onion. Cook 1 minute. Add rice and mushrooms, stirring to coat with oil, about 1-2 minutes. Then, pour in 1 Cup vegetable stock, stirring constantly until the vegetable stock is fully absorbed.
Add 1/2 cup vegetable stock to the rice, and stir until the vegetable stock is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 35 minutes. (It depends on the type of rice). Season with salt and pepper to taste and serve with pesto.