The combination of mushrooms, arugula and garlic makes this vegan risotto so special. A delicious meal, prepared quickly and reminiscent of your last holiday in Italy.
Prep Time: 00:15 – Cooking Time: 00:30 – Total Time: 00:45
1 clove of garlic
500g mushrooms of the season like boletus, morels, chanterelles, oyster or shitake mushrooms
1 bunch of arugula
2 tbsp olive oil
250g risotto rice
3 stems of fresh thyme
Salt at will
Pepper at will
Cayenne pepper at will
400ml vegetable broth
250ml soy cream
Peel onions and garlic and finely dice. Clean mushrooms and cut into pieces. Clean the arugula, wash and drain.
Heat oil. Fry the onions and garlic in a glassy sauce. Fry the mushrooms all around and set aside.
Add rice and thyme to the onion-garlic mixture and fry briefly. Deglaze with half of the vegetable stock. Add spices. Simmer with occasional stirring for 15 minutes. Gradually add vegetable stock and soy-cream.
Add mushrooms, bring risotto to a boil and season to taste. Cut the arugula into small pieces, fold in and serve immediately.